How to make Thai Basil Chicken with Quail Eggs
- Prep time: 20 minutes
- Cooking time: 20 minutes
- Yields: Serves 4 with steamed rice
- 1 1/2 pounds thinly sliced boneless, skinless chicken breasts
- 1/4 cup cornstarch
- salt and pepper
- 4 tbsp cooking oil
- 1 stalk lemon grass
- 5 cloves garlic, minced
- 4 tbsp soy sauce
- 4 tbsp oyster sauce
- 4 tbsp sesame oil
- 1 tsp Knorr Liquid Seasoning
- 2 cups broth
- 1 tbsp cornstarch
- 1 can cooked hard boiled quail eggs, drained
- 4 oz Thai basil leaves, torn, stems removed
- 4 oz scallions, chopped
Heat olive oil for a minute. Add onion and cook for 2 minutes over medium to high heat.
Cut chicken into large bite size pieces
Combine cornstarch with 1 tsp salt and 1 tsp ground pepper
Add chicken and dredge into cornstarch.
Heat oil in a pan for a minute.
Add chicken in a single layer and cook for 4 minutes turning once and until brown.
Smash the white part of the lemongrass and add into the pan.
Fry for a minute.
Add garlic and cook for 30 seconds.
Add soy sauce, Oyster sauce, Sesame oil, Knorr, and broth.
Add quail eggs.
Bring to a boil.
Add basil leaves and scallion.
Meanwhile, dissolve cornstarch with a bit of water.
Slowly add to the boiling broth.
Season with ground pepper.
Stir until broth is thick.
Serve with steamed rice.