Thai chicken with chilli and basil

0 likes 0 comments Recipe by James Turner

Ingredients for 2 people

2 tbsp vegetable oil
4 boneless skinless chicken thighs or 2 skinned chicken breasts, cut into chunks
3 tbsp coarsely chopped garlic
3 tbsp finely sliced shallots
fresh green or red chillies, seeded and finely shredded (1 for medium, 2 for hot and 3 for authentic!)
2 tbsp oyster sauce
2 tsp light soy sauce
2 tsp palm sugar (normal brown sugar works too)
handful of blanched green beans, broccoli or something green...
a large handful of Thai or ordinary basil leaves
Steamed rice to serve

30 min · Easy

Directions

1. Heat a wok or large frying pan until it is very hot, then add half the oil. Pop in the chicken and stir-fry until browned all over.
Remove the chicken from the pan and set aside.
Reheat the pan and add the remaining oil. Toss in the garlic and shallots and stir fry until lightly golden (dont burn them!).
Return the chicken to the pan and add the chillies, oyster sauce, light soy and sugar. Stir fry over a high heat for a few minutes until chicken is cooked through.
Pop in the blanched beans and add splash or two of water to let the sauce down a little. Heat through then turn our the heat, stir in the basil leaves and serve over steamed rice.
N.B. you can sometimes find Thai basil mixed with chilli in jar form, this stuff is potent but really helps get the flavour if you can only find normal basil. Add between 1/2 and 2 tsps along with the garlic and shallots if using and skip the other chillis (it'l be fiery enough!).

main courses January 18, 2017 17:03