Name: Thai chicken with asparagus and basil
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon peanut or rice bran oil; 500 gram chicken thigh or breast fillet, cut into 1.5cm cubes; 3 birdseye chillies; 1 bunch asparagus, cut diagonally into 5cm pieces; 1 cup torn thai basil leaves; 1 1/2 tablespoon fish sauce; 1 teaspoon caster sugar; steamed rice, to serve; lime wedges, to serve

Thai chicken with asparagus and basil

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

2 tablespoon peanut or rice bran oil

500 gram chicken thigh or breast fillet, cut into 1.5cm cubes

3 birdseye chillies

1 bunch asparagus, cut diagonally into 5cm pieces

1 cup torn thai basil leaves

1 1/2 tablespoon fish sauce

1 teaspoon caster sugar

steamed rice, to serve

lime wedges, to serve

Method

1.Heat oil in a wok on high. Stir-fry chicken, in two batches, 4 minutes, until browned. Add chillies, asparagus and half of the basil; stir-fry 1 minute more. Add fish sauce and sugar; toss to coat.

2.Transfer to a serving bowl; scatter with remaining basil. Serve with steamed rice and lime wedges.

Use regular basil leaves instead of Thai basil, if preferred. To make this dish extra hot, crush the chillies while you’re stir-frying.
Note

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Ingredients

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