Adapted from Jim Hoveke, Ben Pao restaurant, Chicago IL (now closed)
This recipe is from a favorite Chinese styled restaurant that was once located in Chicago called Ben Pao. Ben Pao has since closed down, but before they did they had a cooking class and the provided this recipe for one of their dishes, which was very tasty. Ben Pao’s “Thai Basil Chicken”.
1 hour total
keeps in the fridge for up to 3 days
Sous vide chicken breast (salt, white pepper)
Pre-cook chicken, slice, and set aside.
Sambal Olek (Chili Paste)
Mix all the sauce ingredients together and set aside.
**Note: Fish sauce can be very salty, consider 77 grams of Fish Sauce and 39 grams of water instead if you salt averse.
Heat wok to high and add peanut oil.
Minced Lemon Grass
Scallions, sliced (white parts only)
.5 cup, sliced
Red Onion, sliced
Corn starch slurry
Add the Garlic, Ginger, Lemon Grass, Scallion, and Red Onion and stir fry for about 1 minute.
Add the sauce from B and bring to simmer. DO NOT OVERCOOK.
Add corn starch slurry a tablespoon at a time and stir fry for 30 seconds until sauce thickens to your desired consistancy, sauce should still be liquid and drip off a spoon.
Add sliced chicken from step A and toss to mix
1 cup leaves, whole
Ground Roasted Peanuts
Move wok off heat and toss in Thai Basil Leaves and Cilantro Leaves and stir to wilt.
Top with Ground Roasted Peanuts and serve over rice.
Make your first batch of sauce and keep refining until you get the taste you like. Once you do that, you can make the sauce several batches at a time and freeze for EZ prep. Substitute regular basil if you cannot find Thai Basil.
Make chicken A and and store in fridge or freezer. Roast peanuts and grind or use store bought. As in most wok cooking, it is imperative that you have all ingredients ready before firing up the wok, proper mise en place is essential.