Name: Chicken and snake beans with holy basil
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 700 gram snake beans; 1 tablespoon peanut oil; 700 gram thigh fillets, chopped coarsely; 2 medium_piece (300g) white onions, sliced thickly; 3 clove garlic, crushed; 1 teaspoon five-spice powder; 1/2 cup (125ml) oyster sauce; 2 tablespoon light soy sauce; 1/2 cup (75g) cashews, toasted; 1/2 cup fresh holy basil leaves, loosely packed

Ingredients

700 gram snake beans

1 tablespoon peanut oil

700 gram thigh fillets, chopped coarsely

2 medium_piece (300g) white onions, sliced thickly

3 clove garlic, crushed

1 teaspoon five-spice powder

1/2 cup (125ml) oyster sauce

2 tablespoon light soy sauce

1/2 cup (75g) cashews, toasted

1/2 cup fresh holy basil leaves, loosely packed

Method

1.Cut snake beans into 5cm lengths.

2.Heat half of the oil in wok,stir-fry chicken, in batches, until browned all over and cooked through.

3.Heat remaining oil in wok, stir-fry onion, garlic and five-spice until onion softens. Add beans, stir-fry until beans are tender.

4.Return chicken to wok with sauces and nuts, stir-fry until sauce boils and thickens slightly. Just before serving, stir in basil.

Holy basil, also known as kra pao or hot basil. If you can’t find it, use ordinary sweet basil instead. Snake beans are long, thin green beans that are Asian in origin, use green beans if unavailable.
Note

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Ingredients

Method

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