Cooked - Basil Chilli Chicken Stir-fry Recipe

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Basil Chilli Chicken Stir-fry Recipe

1.0

42.00 gm salt-reduced soy sauce

76.25 gm oyster sauce

40.00 ml kecap manis

14.40 gm honey

36.80 gm vegetable oil

150g snow peas, trimmed

165.00 ml fresh Thai basil leaves

2.00 long red chilli, thinly sliced

Steamed jasmine rice, to serve

24.40 gm fish sauce

2cm piece fresh ginger, peeled, finely grated

3 garlic cloves, crushed

500g chicken thigh fillets, cut into 3cm chunks

Make Chilli Chicken Marinade. Place soy sauce, fish sauce, ginger, garlic and chilli in a freezable airtight container. Add chicken. Toss to coat. Cover with lid. Refrigerate for 30 minutes, if time permits (or see note).
Meanwhile, combine soy sauce, oyster sauce, kecap manis, honey and 2 tablespoons water in a small jug.
Heat a wok over medium-high heat. Add oil. Swirl to coat. Add half the marinated chicken. Stir-fry for 5 minutes. Transfer to a plate. Repeat with remaining chicken.
Return chicken to wok. Add peas and sauce mixture. Stir-fry for 3 minutes or until peas are tender and sauce thickens.
Add ½ cup basil to chicken mixture. Toss to combine. Sprinkle with chilli and remaining basil. Serve with rice.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇹🇭Thai

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 129 weeks ago

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