Chicken and thai basil stir-fry

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

2 tablespoon peanut oil

600 gram chicken breast fillets, sliced thinly

2 clove garlic, crushed

1 (10g) small piece fresh ginger, grated

4 fresh small red thai chillies, sliced thinly

4 kaffir lime leaves, shredded

1 (150g) medium brown onion, sliced thinly

100 gram mushrooms, quartered

1 (180g) large carrot, sliced thinly

1/4 cup (60ml) oyster sauce

1 tablespoon soy sauce

1 tablespoon fish sauce

1/3 cup (80ml) chicken stock

1 cup (80g) bean sprouts

3/4 cup fresh thai basil leaves, loosely packed

Method

1.Heat half of the oil in wok; stir-fry chicken, in batches, for about 2-3 minutes or until browned all over and cooked through.

2.Heat remaining oil in wok; stir-fry garlic, ginger, chilli, lime leaves and onion for about 2 minutes or until onion softens and mixture is fragrant.

3.Add mushroom and carrot to wok; stir-fry a further 2 minutes or until carrot is just tender.

4.Return chicken to wok with sauces and stock; stir-fry for about 2 minutes or until sauce thickens slightly. Remove wok from heat; toss bean sprouts and basil leaves through stir-fry. Serve.

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Ingredients

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