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
- 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
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!
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!
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
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 !