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Crispy chicken, chilli & basil stir-fry
Crispy chicken, chilli & basil stir-fry
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Whip up a simple and crunchy chicken stir-fry with spicy chili and fresh basil.
Ingredients:
  • 36.40 gm peanut oil
  • 6 chicken thigh fillets (skin on)
  • 1 small bunch spring onions (pale part only), sliced
  • 4cm piece ginger, grated
  • 2 garlic cloves, finely chopped
  • 40.00 ml kecap manis (Indonesian sweet soy sauce)
  • 24.40 gm fish sauce
  • 60ml mirin
  • 30.00 ml sambal oelek (Indonesian chilli paste)
  • 3 carrots, cut into thin matchsticks
  • 85g sugar snap peas
  • 75g cashew
  • Thai basil leaves (see note), to serve
  • Steamed rice, to serve
  • Sliced long red chilli, to serve
Instructions:
  • In a hot wok or large frypan, sear seasoned chicken skin-side down until golden, approximately 5 minutes. Flip and cook for another 2 minutes until fully cooked. Transfer chicken from pan.
  • Add spring onion and sauté for 2 minutes until slightly softened. Stir in ginger and garlic, cook for 1 minute until fragrant. Pour in kecap manis, fish sauce, Chinese rice wine, and sambal oelek. Simmer for 2 minutes until slightly reduced. Toss in carrots and peas, cook for another 2 minutes until tender. Slice chicken, then top the stir-fry with cashews and Thai basil.
  • Enjoy with steamed rice and a side of red chilli.

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