Thai Basil Chicken Stir-Fry

Ingredients

Ingredients

• 3 pounds boneless, skinless chicken thighs
• 2 tablespoons cornstarch
• 1/4 cup soy sauce
• 3 tablespoons vegetable oil
• 3 medium onions
• 6 garlic cloves
• 1 tablespoon fresh ginger
• 2 tablespoons fish sauce
• 2 tablespoons green curry paste
• 1/4 cup water
• 1 tablespoon sugar
• 2 cups thai basil leaves

Instructions

1. Prepare the velveted chicken: In a bowl, toss 3 pounds boneless, skinless chicken thighs (cut into bite-sized pieces) with 2 tablespoons cornstarch and 2 tablespoons soy sauce. Let marinate for 15-20 minutes.
2. Heat 2 tablespoons vegetable oil in a wok over high heat. Sear the chicken in batches until almost cooked through and lightly browned, about 3-4 minutes per batch. Remove and set aside.
3. In the same wok, add another tablespoon of oil if needed. Add 3 chopped onions and sauté for 3-4 minutes until softened and slightly colored.
4. Stir in 4 minced garlic cloves and 1 tablespoon minced fresh ginger. Cook for 1 minute until fragrant.
5. Return the chicken to the wok and stir to combine.
6. Pour in the sauce: 1/4 cup soy sauce, 2 tablespoons fish sauce, 2 tablespoons green curry paste, 1/4 cup water, and 1 tablespoon sugar. Stir well and sauté everything together for 4-5 minutes until the chicken is fully cooked and the sauce thickens slightly.
7. Turn off the heat and stir in 2 cups fresh Thai basil leaves until wilted and incorporated.
8. Serve hot with steamed jasmine rice.

Notes

For a spicier version, add fresh Thai chilies with the garlic and ginger. Velveting the chicken ensures tenderness; don't skip the marinade step. Leftovers store well in the fridge for up to 3 days and reheat quickly in a skillet.