An easy chicken dish with great Asian flavours that may not
be authentically Thai but is quick to cook and a tasty dinner winner! I was gifted a big bag of peppery Rocket
leaves, had some left over after making salads and wondered how they would work
in this stirfry. The result was gobbled up and bowls left clean – an clear
indication that the combination was spot on! There are lots of veggies
incorporated into this recipe (typical of my dinners!) so feel free to mix it
up a bit and add a few options of your own.
Zucchini chunks would work well, just add early to give sufficient
cooking time. Fresh crunchy green beans
would be delicious too. I just love
adding the good green stuff! Be sure to
have everything ready to add to the pan as once you start cooking – it won’t be
long until dinner is ready! Enjoy!
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| Chicken and Thair Basil Stir Fry by Feed Your Inner Cook |
Preparation 10 minutes
Cooking 10 – 15 minutes
Serves 4
Ingredients
1 tablespoon Cornflour
Splash Rice Bran Oil
or Peanut oil
2 onions – finely sliced
2 cloves garlic – crushed
½ teaspoon dried red chilli
Or use sliced red chilli
2 shallots – cut into 1 inch batons
½ red capsicum, sliced
2 large handfuls Rocket
OR baby spinach
2 handfuls Thai Basil leaves
200 gram packet Asian noodles (cooked in boiling water for
couple minutes, then drained)
1 tablespoon Oyster Sauce
1 teaspoon Fish Sauce
1 teaspoon Soy Sauce
1 tablespoon Dry Sherry
(pop the sauces and sherry in a cup ready to add in one go)
½ teaspoon Sesame Oil (no more – very intense flavour)
Handful Fresh Bean Sprouts
Handful Fresh Bean Sprouts
Salt and pepper to taste
Handful Cashews
½ cucumber – sliced on diagonal into chunks
Few snow peas – shredded (optional)
Mint leaves – shredded (optional)
Method
Toss the chicken slices with the cornflour in a bowl and set
aside.
Heat a wok or large frypan until quite hot.
It is important to have everything ready, cook quickly and
don’t allow to stew – keep stirring.
Add the oil to coat the pan
Quickly add the chicken slices and toss/stir constantly
until almost cooked. Remove from pan and set aside in a warm place.
Add the onion slices and stir until beginning to soften
Quickly toss in the garlic, chilli and capsicum
Stir in the rocket or baby spinach and the shallots
Add the sauces and sherry
Return the chicken pieces to the pan, toss to reheat
Add the drained noodles and toss through
Remove pan from heat
Taste. Season if needed, maybe just pepper.
Stir through the Thai Basil leaves, Bean Sprouts and cucumber chunks
Dot in a few drops of Sesame Oil
Finally toss in the cashews
Garnish with the snowpeas and mint leaves
Enjoy! Colleen
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