Pvt Butter

4 chicken breast halves, boneless and skinless, cut into 1/4" x 1" pieces
2 TBL canola oil
1 tsp coarse salt
1/8 tsp ground black pepper
1 cup Thai stir-fry sauce (recipe follows)
1/4 cup bamboo shoots, sliced thin
1 jalapeno pepper, diced
1 cup basil, coarsely chopped
2 tsp. fresh grated ginger
4 tsp. finely minced fresh garlic
parsley
1 cup fresh green beans cut into 1” pieces
1 cup onion, diced

Stir-fry sauce:
1 1/2 cups chicken broth
2 tsp honey
2 TBLS shaoxing wine or dry sherry
½ tsp sesame oil
2 tsp wheat flour mixed with 4 tsp cold water to thicken
3 TBLS oyster sauce
3 TBLS Thai fish sauce


Instructions

Stir fry sauce:
(first)
In medium sized pan over medium-hot heat, stir together chicken broth, oyster sauce, Thai fish sauce, honey, shaoxing wine (or dry sherry) and sesame oil. Heat to a simmer. Once mixture reaches a good simmer, stir in the wheat flour water mix. Simmer briefly, approximately 30 seconds to thicken lightly.

Chicken:
In large skillet over medium heat, heat canola oil. Add the chicken, salt and pepper. Cook, stirring lightly, until chicken is cooked on outside, about 1 minute. Add ginger, garlic, green beans and onions. Stir. Cook for approximately one more minute. Add stir fry sauce, bamboo shoots and jalapeno pepper pieces. Stir. Reduce to simmer. Simmer until chicken is cooked and beans are crunchy tender, approximately 45 seconds to 1 minute. Add basil and stir well to combine

wyo_rose

Dang, gotta find some fish sauce so I can try this one! Sounds great!

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