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Stir-fried chicken with chilli, basil & bamboo shoots
Stir-fried chicken with chilli, basil & bamboo shoots
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick and delicious Thai stir-fry packed with flavor and nutrients.
Ingredients:
  • 21.00 gm fresh lime juice
  • 20.00 ml rice wine vinegar
  • 12.20 gm fish sauce
  • 10.00 gm caster sugar
  • Light olive oil spray
  • 500g chicken breast fillets, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 long fresh red chilli, deseeded, thinly sliced
  • 300g snake beans or green beans, cut into 4cm lengths
  • 1 x 225g can sliced bamboo shoots, drained
  • SunRice low-GI Rice, to serve
  • Fresh Thai basil leaves, to serve
Instructions:
  • In a small bowl, combine lime juice, vinegar, fish sauce, and sugar. Stir until the sugar is fully dissolved.
  • 1. Preheat a wok or non-stick frying pan over high heat and give it a light coat of olive oil spray. 2. Stir-fry half of the chicken until golden, about 2 minutes. Transfer to a bowl. 3. Cook the remaining chicken the same way, reheating the wok as needed.
  • Spray the wok with a touch of olive oil spray. Cook the garlic and chili in the wok for 30 seconds until fragrant. Toss in the beans and bamboo shoots, and stir-fry for 2 minutes until beans are vibrant and crisp. Add back the chicken and pour in the lime juice mixture. Stir-fry for another 1-2 minutes until everything is well coated and chicken is warmed through.
  • Distribute the rice into serving bowls, then add the chicken stir-fry on top. Garnish with fresh basil leaves before serving.

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