Quick and easy to make stir-fry
I think most foodies like Thai food and some of us make great use of the pre-made red and green curry pastes, but this is one you can easily make yourself
Servings
4
Cook:
10/15 minutes
Prep. time:
15/20 minutes
Difficulty:
Fairly Simples!
Ingredients
- 4 chicken breasts cut into chunks
- 4-5 cloves garlic, chopped fine
- 3 fresh red chillis, chopped fine
- Glug of white wine
- 3 red, green and yellow, if possible, peppers, sliced in strips
- One large onion sliced into strips.
- 1 pack of fresh basil leaves
- 2-3 tablespoons vegetable oil
- STIR-FRY SAUCE:
- 3 tbsps of Oyster sauce1 tbsp of Fish sauce2 tbsp of Ketchup Manis
The juice of one lime
2 Tbsps of brown sugar
Step by Step Instructions
Step 1
Combine the ‘Stir-Fry Sauce’ ingredients together in a bowl, stirring to dissolve sugar. Add the chopped chicken. I normally leave this for a couple of hours but 10 minutes or so would suffice if you are hungry!
Step 3
Add the rest of the marinade and the fresh basil cut into strips. Unless you are fortunate enough to have the tiny leaves of a fresh plant in your garden in which case add them whole. Adjust the seasoning to suit. You notice we did not use salt or pepper as all the sauces have a salty element and the chilli should do it’s job!
Step 2
Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the garlic, onions and chilli. Stir-fry 1 minute to release the fragrance, then add the marinated chicken plus a glug of the white wine. Stir-fry until chicken turns opaque (3 minutes). Add a little more white wine as needed to keep pan moist.
Add the peppers and half the remaining marinade. Fry for two minutes
Step 4
Serve this with jasmine rice. If you want to serve sticky rice then you can find a recipe on the net, but bare in mind you need to soak the rice for 24 hours. I prefer fluffy rice with this particular dish.
A glass or three of Rosé wine goes well!!
Bon Appétit !
