Stir Fried Chicken and Basil

Terry Intarakhamhaeng

Ingredients:

Serves: 2

  • 3 Tbsp vegetable oil
  • 1tsp garlic finely chopped
  • 4 birdseye chillies, chopped
  • ½ red onion, sliced
  • 200g chicken thigh meat, sliced
  • ½ cup water or chicken stock
  • 1 cup of snake or long beans cut into 1 inch pieces
  • ½ cup spring onions cut into 1 inch pieces
  • ½ long red chilli sliced (round)
  • 1 cup holy basil leaves (available from Asian grocers – if unavailable you can substitute Thai basil, but double the amount)

Sauce:

  • 1 ½ Tbsp oyster sauce
  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • ½ tsp sugar

Method:

  1. In a wok, heat up oil on medium heat. When oil is hot add garlic, birdseye chilli and onion. Stir quickly and then add chicken. Toss until browned – approximately 2 minutes.
  2. Add all sauce ingredients. Stir, then add the water or stock and simmer until chicken is cooked – approximately 1-2 minutes.
  3. Add beans and when almost cooked, add spring onions, long red chilli and basil leaves. Mix together.
  4. Transfer to a serving dish and serve with steamed rice.

Our friends at Wine Selectors suggest pairing this dish with a Pinot Gris.

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