Garlic Basil Chicken Breast Stir Fry

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Garlic Basil Chicken Breast Stir Fry

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Today, Chef Ronnie Woo shares one of his delicious recipes from his new cookbook with us!

Looking for a way to make your chicken breast dishes more exciting and delicious? Look no further than Chef Ronnie Woo‘s Garlic Basil Chicken Breast Stir Fry! This dish is delicious and easy to prepare and can be ready in just minutes, making it a perfect option for busy weeknights.

This recipe combines velveted chicken breast with aromatic garlic, fresh basil, and scallions for a flavor that will satisfy your taste buds and keep you full and satisfied.

WOT is velveting? It’s a cooking technique that keeps the meat moist and tender while giving it a luxurious texture.

Garlic Basil Chicken Breast Stir Fry

Servings 2
Author Ronnie Woo


  • 1 lb lb. chicken breasts, cut into ½-inch thick strips 
  • 2 tsp reduced-sodium soy sauce
  • 2 tsp cornstarch
  • 3 tbsp water
  • 2 tbsp oyster sauce
  • 2 tsp fish sauce
  • 2 tsp reduced-sodium soy sauce
  • 1 tsp sugar
  • 4 cloves garlic, very finely minced
  • 2 tbsp canola oil, divided
  • 2 scallions, light and dark green parts only, chopped       
  • 1 jalapeno, thinly sliced (optional)
  • cups fresh basil leaves (regular or Thai), packed, roughly chopped
  • 2 cups cooked rice, for serving


Velvet the Chicken
  • In a medium bowl, combine the chicken and soy sauce and mix until all the pieces are thoroughly coated. Sprinkle in the cornstarch and use your hands to massage into the chicken until thoroughly coated and all the cornstarch is absorbed. Then wash your hands well! Let the chicken marinate for 20-25 minutes at room temperature.
Make the Sauce
  • In a small bowl, whisk together the water, oyster sauce, fish sauce, soy sauce, sugar, and garlic until the sugar dissolves and set aside.
Par-Cook the Chicken
  • In a large non-stick skillet over medium-high heat, add 1 tablespoon of canola oil. When the oil is hot, add the chicken in an even layer and cook, undisturbed, until just browned, about 1-2 minutes on each side. Don’t fully cook the chicken because we will finish cooking it later in the recipe. Transfer the chicken back into the medium bowl and set aside.
  • Cook the Dish
  • In the same non-stick skillet over medium heat, add 1 tablespoon of canola oil. When the oil is hot, add the scallions and jalapenos and cook until the jalapenos are tender and slightly charred, about 2-3 minutes, tossing occasionally. Add the par-cooked chicken along with the prepared sauce and toss everything together. Spread the ingredients in an even layer and cook, undisturbed, until the sauce has thickened and the chicken is cooked through, about 2-3 minutes. 
Finish the Dish
  • Turn the heat off and add the basil leaves. Gently toss until the basil is slightly wilted and serve hot on top of warm rice. 
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Want to try more of Chef Ronnie Woo’s recipes? Check out his new cookbook, Did You Eat Yet?: Craveable Recipes from an All-American Asian Chef

More about Ronnie Woo: Ronnie is a chef, culinary personality, and author of Did You Eat Yet? Craveable Recipes from an All-American Asian Chef. He was the chef and host of the cooking and relationship show, Food to Get You Laid, and makes regular appearances on The Today Show, GMA, Drew Barrymore Show, Rachael Ray, The Kelly Clarkson Show, Food Network, The Kitchen, Beat Bobby Flay, Netflix, and Peacock. He has a Masters in Marriage and Family Therapy, as well as a Masters in Business Administration. He lives in Los Angeles, CA.


by Camila Alves McConaughey