Instructions
- Combine ginger, garlic, 2 Tsp fish sauce, 2 Tsp Mirin, 1/4 cup soy and 2 Tsp brown sugar in a large bowl and mix until brown sugar is disolved. Cut up chicken breasts into 1 inch pieces and add to the bowl. Mix the marinade and the chicken until all chicken is well covered.
- Heat the canola oil in a wok until very hot. Add half the marinated chicken and cook 8 to 10 minutes or until cooked thoroughly. Do the same with the second half. Set aside and keep warm.
- Add the sauce remaining from marinading the chicken plus another Tsp of fish sauce, 1 Tsp of soy sauce, 2 Tsp chili oil, 1 Tsp sweet chili sauce, 2 Tsp brown sugar, and 1/2 cup water. Next add vegetables starting with broccoli and carrots. Cook 2 to 3 minutes and add snow peas, red pepper and bean sprouts. Stir well and cook 2 minutes. Mix thoroughly so that all vegetables are covered in sauce and then cover to let vegetables cook. Steam for about 5 minutes stirring occasionally. If you like your vegetables more cooked (5 minutes gives you crisp vegetables), then steam for additional time.
- Mix the chicken into the vegetables in the wok. Add Thai Basil (leaves only - cut into large pieces) and mix thoroughly. Cook for another 2 to 3 minutes.
- Serve over rice. Serves 6.
Cooking tips
- Read through all instructions before starting
- Prep all ingredients before cooking
- Adjust seasonings to taste
- Let rest for best results
Storage
- Store leftovers in the refrigerator
- Best consumed within 2–3 days
- Can be frozen for up to 3 months
- Reheat gently before serving