Stir-fried chicken with basil

Stir-fried chicken with basil

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

This dish is often eaten for lunch as a one-dish meal with rice. It is also delicious made with sliced beef and fresh bamboo shoots or green beans.

Ingredients

Quantity Ingredient
100ml canola oil
200g boneless, skinless chicken breast or chicken thigh, sliced
2 long red chillies, seeded and cut into 2.5 cm strips, plus extra, julienned, to garnish
1 garlic clove, crushed
3 kaffir lime leaves
2 tablespoons lesser galangal, chopped
100ml Chicken stock
2 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoon caster sugar
3 snake beans, cut into 2.5 cm lengths
10g holy basil
lime wedges, to serve
lebanese cucumber, cut into batons, to serve

Method

  1. Heat the oil in a wok over a medium–high heat. Add the chicken and stir-fry until well coloured, for about 3 minutes.
  2. Pour off any excess oil, then add the chilli strips, garlic, lime leaves and lesser galangal and stir-fry for 30 seconds. Add the chicken stock, oyster and fish sauces, sugar and snake beans, stir and cook for 2–3 minutes. Taste for seasoning – it should be rich and full-flavoured.
  3. Add the basil, which will give a peppery finish to the dish, and toss to combine the flavours.
  4. Spoon onto a serving plate, garnish with the julienned chilli and serve with the lime wedges and cucumber.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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