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Thai basil stir-fried chicken
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Prep Time:
15 minutes
Cook Time:
6 minutes
Total Time:
21 minutes
Tempt your taste buds with a homemade Thai chicken curry instead of take out.
Ingredients:
  • 48.80 gm oyster sauce
  • 48.80 gm fish sauce
  • 40.00 ml grated palm sugar
  • 36.40 gm peanut oil
  • 500g chicken thigh fillets, sliced
  • 1 small red chilli, deseeded, thinly sliced
  • 2cm piece ginger, peeled, finely chopped
  • 3 snake beans, cut into 2.5cm lengths
  • 125.00 ml Thai basil
  • 125.00 ml roasted cashew nuts
  • Steamed jasmine rice, to serve
Instructions:
  • Combine the sauces and palm sugar in a jug.
  • Preheat a wok over high heat until it's hot. Add 1 tablespoon oil and swirl it around to coat the wok. Stir-fry half of the chicken for 2 minutes. Transfer to a plate and cover. Repeat with the remaining oil and chicken.
  • Toss in chili, garlic, and ginger into the wok. Stir-fry for half a minute. Pour in the sauce mixture with beans. Cook for three minutes.
  • Add chicken back into the wok and stir-fry for 2 minutes until heated through. Mix in fresh basil and cashews. Serve with rice.

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