Ginger Basil Chicken

by: Chef Matt Chatfield

Compatible Wolf Appliances:


Ginger Basil Chicken is a simple family meal. Do not worry about the chicken thighs overcooking because they will get more tender the longer they cook.

Prep Time
Cook Time




  • 2 pounds chicken thighs (8-10 pieces)
  • 3 tablespoons canola or avocado oil
  • 4 cups chicken stock
  • 1 cup fresh ginger, sliced 1/8-inch
  • 1/2 cup whole peeled garlic
  • 1 cup soy sauce
  • 1/2 cup hoisin sauce
  • 1/2 cup sugar
  • 8 Thai chilis, 2 serrano, or 3 jalapenos, uncut
  • 1 cup Thai basil, roughly chopped
  • cornstarch slurry, 1/4 cup cornstarch mixed with 1/3 cup cold water


Preheat a 1 1/2 gallon capacity pot over medium heat. Add oil and brown the chicken thighs on both sides.

Add the garlic, ginger, and chilis to the pot. Preheat the Wolf Convection Oven on Convection Mode at 325°F.

Add the chicken stock, soy sauce, hoisin sauce, and sugar to the pot.

Add Thai basil, cover the pot, and place into the Wolf Convection Oven on the center rack. Cook for 25 minutes. If not using an Wolf Convection Oven, bring the mixture to a boil on the stovetop, reduce to a simmer, and cover. Cook over medium-low heat for 25 minutes.

With a slotted spoon or spatula, remove the chicken from the dish to a serving bowl. Check and adjust seasonings as desired.

Thicken the sauce lightly with a cornstarch slurry until the sauce just covers the back of a spoon.

Remove chilis, pour sauce over chicken, and garnish with a fresh sprig of Thai basil. Served with good quality Asian rice or noodles and green onions.

Note: Thai basil is usually available at a local Asian market, but Italian basil may be substituted.