Fill out Kosher.com's annual survey for a chance to win a $100 Amazon gift card! Take Survey
Please enter the email you’re using for this account.
This rich, savory stir-fry is always a customer favorite! To keep the basil from wilting (and for the best flavor), add it only once the dish is off the heat. Serve immediately with rice to soak up those great flavors, and make sure to include a fried egg, just like in Thailand.
2 tablespoons oil, such as Gefen Canola Oil
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
2–3 chicken breasts, cubed
1/2 white onion, cut in large cubes
3 pieces baby corn (from a can, such as Haddar), cut in half lengthwise
1/2 small red chili, sliced (or less, if you don’t want a spicy dish)
1/8 cup fresh basil leaves (whole)
2 tablespoons soy sauce
2 tablespoons mushroom sauce (mock oyster sauce)
2 tablespoons water
1 tablespoon sugar
1 and 1/2 teaspoons black/dark soy sauce
1/8 teaspoon black pepper
2 eggs
oil, such as Gefen Canola Oil, for frying
cooked Beleaves Jasmine Rice, warm
Heat a wok over high heat and add oil. When hot, add garlic and cook for 30 seconds.
Add cubed chicken. Toss continuously until chicken is cooked through. If you like crispier chicken, continue cooking until it turns golden.
Add onions, baby corn, and chilies. Cook for 60–90 seconds. (The onions should retain their shape and a slight crunch.)
Reduce or turn off the heat and add soy sauce, mushroom sauce, water, sugar, black/dark soy sauce, and black pepper.
Raise heat to high and cook another one to two minutes. Remove from heat, add basil, and toss once more.
Heat a frying pan and add oil to cover the bottom of the pan. Crack in the eggs and cook until bottoms are crispy (or cooked to your preference).
To serve: Place a plate on your work surface. Fill a small bowl with warm rice, place the plate over it so that the bowl is on one side of the plate, and flip over. Gently remove the bowl, leaving a neat mound of rice on the plate. Top the rice with a fried egg and add stir-fry to the other side of the plate.
Photo by Shoshi Sirkis
Styling by Anat Lobel
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation