Name: Thai basil chicken and snake bean stir-fry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 gram chicken thigh fillets, sliced thinly; 1/4 cup (60ml) fish sauce; 1 tablespoon grated palm sugar; 1/4 teaspoon ground white pepper; 1 tablespoon peanut oil; 3 clove garlic, sliced thinly; 2 centimetre piece fresh ginger (10g), sliced thinly; 1/2 teaspoon dried chilli flakes; 250 gram snake beans, cut into 5cm lengths; 2 yellow capsicums (400g), sliced thinly; 1/3 cup (80ml) chinese cooking wine; 1/3 cup (80ml) lemon juice; 1 tablespoon dark soy sauce; 1/2 cup loosely packed thai basil leaves

Ingredients

800 gram chicken thigh fillets, sliced thinly

1/4 cup (60ml) fish sauce

1 tablespoon grated palm sugar

1/4 teaspoon ground white pepper

1 tablespoon peanut oil

3 clove garlic, sliced thinly

2 centimetre piece fresh ginger (10g), sliced thinly

1/2 teaspoon dried chilli flakes

250 gram snake beans, cut into 5cm lengths

2 yellow capsicums (400g), sliced thinly

1/3 cup (80ml) chinese cooking wine

1/3 cup (80ml) lemon juice

1 tablespoon dark soy sauce

1/2 cup loosely packed thai basil leaves

Method

1.Combine chicken, fish sauce, sugar and pepper in large bowl. Cover; refrigerate 1 hour.

2.Heat oil in wok; stir-fry chicken mixture 10 minutes or until almost cooked. Add garlic, ginger, chilli, beans and capsicum; stir-fry until beans are tender.

3.Add wine, juice and soy sauce; bring to the boil. Reduce heat; simmer, uncovered, 2 minutes. Remove from heat; stir in basil.

There are more than two dozen varieties of basil, and the one used here is thai basil, also known as horapa. It has very small leaves and purplish stems, with a slight licorice or aniseed taste. It’s one of the basic flavours of Thai cuisine.
Note

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Ingredients

Method

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