Name: Lemon, chilli and basil chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram chicken thigh fillets, thinly sliced; 1 tablespoon cornflour; 1 1/2 tablespoon sweet chilli sauce; 1 fresh long red chilli, chopped; 3 clove garlic, finely chopped; 2 tablespoon vegetable or peanut oil; 2 tablespoon oyster sauce; 1 tablespoon finely chopped basil leaves; 500 gram frozen thai vegetables, thawed; 1/4 cup water; 1 cup bean sprouts, rinsed, to serve; 1 lemon, zest peeled, flesh segmented, to serve; cooked long-grain brown rice, to serve

Lemon, chilli and basil chicken

Quick, tasty and wonderfully fragrant, this chicken and vegetable stir-fry is tossed with a punchy lemon and basil sauce. Serve with steamed brown rice for an easy week night dinner.

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

500 gram chicken thigh fillets, thinly sliced

1 tablespoon cornflour

1 1/2 tablespoon sweet chilli sauce

1 fresh long red chilli, chopped

3 clove garlic, finely chopped

2 tablespoon vegetable or peanut oil

2 tablespoon oyster sauce

1 tablespoon finely chopped basil leaves

500 gram frozen thai vegetables, thawed

1/4 cup water

1 cup bean sprouts, rinsed, to serve

1 lemon, zest peeled, flesh segmented, to serve

cooked long-grain brown rice, to serve

Method

1.Combine chicken, cornflour, chilli sauce, chilli, garlic and ginger in a medium bowl. Using clean hands, mix thoroughly to ensure cornflour is well blended.

2.Heat a wok or large frying pan over high heat. Add oil; swirl to coat. Stir-fry chicken mixture, in batches, 2-3 minutes or until seared.

3.Return chicken to wok. Add oyster sauce, basil, vegetables and water. Stir-fry 2-3 minutes or until vegetables are tender and sauce thickens. Season with salt.

4.Serve stir-fry topped with sprouts, lemon zest and segments. Serve at once with rice.

You could use beef instead of chicken. For a quick meal, toss fried chicken with salad leaves.
Note

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Ingredients

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