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Green chilli chicken stir-fry
Green chilli chicken stir-fry
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a healthy green chili chicken stir-fry with just a wok and mortar pestle.
Ingredients:
  • 1 stem lemon grass, pale section only, finely chopped
  • 2 garlic cloves, chopped
  • 2 long fresh green chillies, seeded, chopped
  • 36.60 gm fish sauce
  • Olive oil spray
  • 500g chicken breast fillets, cut into 1cm pieces
  • 1 white onion, finely chopped
  • 200g green round beans, trimmed, cut into 4cm lengths
  • 180g (3 cups) shredded wombok (Chinese cabbage)
  • 21.00 gm fresh lime juice
  • 330g (2 cups) steamed jasmine rice
  • Fresh Thai basil leaves, to serve
Instructions:
  • Combine the lemongrass, garlic, and chili in a mortar and pound with a pestle until a coarse paste forms. Mix in fish sauce and sugar until well combined.
  • Preheat a wok on high heat and spray with oil. Stir-fry half of the chicken until golden, about 2-3 minutes. Transfer to a plate and repeat with the remaining chicken, making sure to reheat the wok between batches.
  • -Coat wok with oil and sauté onion until golden. Mix in lemongrass and cook until fragrant. Toss in beans and cabbage, stir-fry until beans are vibrant green and tender-crisp.
  • Squeeze in the lime juice and mix well. Transfer the chicken to the wok and stir-fry for 1 minute or until warm. Serve the rice in dishes, then top with the chicken mixture and fresh Thai basil leaves.

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