Ben Pao’s Thai Basil Chicken

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”.

Time

1 hour total

Storage notes

keeps in the fridge for up to 3 days 

Difficulty

very easy 

Yield

1133.5 g (servings 2 )

Ingredients
Weight
Volume
Procedure
A
Sous vide chicken breast (salt, white pepper)
680 g
4⅞ cup
1
Pre-cook chicken, slice, and set aside.
B
Fish Sauce
116 g
3 ounces
Lemon Juice
61 g
¼ cup
Sugar
30 g
6 tsp
Sambal Olek (Chili Paste)
9.3 g
¾ tbsp
2
Mix all the sauce ingredients together and set aside.
3
**Note: Fish sauce can be very salty, consider 77 grams of Fish Sauce and 39 grams of water instead if you salt averse.
C
Peanut oil
27 g
⅛ cup
4
Heat wok to high and add peanut oil.
D
Minced Garlic
12.2 g
1 tbsp
Minced Ginger
17 g
2 tbsp
Minced Lemon Grass
9 g
1 tbsp
Scallions, sliced (white parts only)
43 g
.5 cup, sliced
Red Onion, sliced
59 g
½ cup
Corn starch slurry
5
Add the Garlic, Ginger, Lemon Grass, Scallion, and Red Onion and stir fry for about 1 minute.
6
Add the sauce from B and bring to simmer. DO NOT OVERCOOK.
7
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.
8
Add sliced chicken from step A and toss to mix
E
Thai Basil
20 g
1 cup leaves, whole
Cilantro
13 g
1 cup
Ground Roasted Peanuts
37 g
¼ cup
9
Move wok off heat and toss in Thai Basil Leaves and Cilantro Leaves and stir to wilt.
0
Top with Ground Roasted Peanuts and serve over rice.

Finished recipe

Recipe: Ben Pao’s Thai Basil Chicken. Step .
Plated Ben Pao’s Thai Basil Chicken over jasmine rice

Steps

Recipe: Ben Pao’s Thai Basil Chicken. Step 1.
1 Mise en place critical for stir fry!

Type stir-fry

Author

Yield (approx)

g

Servings

Serving size 567 g

Serve

Per
serve
Energy (kcal)867.5
Energy (kJ)3629
Protein (g)107.7
Fat (g)33.4
Carbs (g)29.3
Sugars (g)21
Fiber (g)3.1
Sodium (mg)4782.1
Cholesterol (mg)261.8

Full details