Name: Thai basil chicken and snow pea stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 800 gram chicken thigh fillets, sliced thinly; 1 1/2 tablespoon fish sauce; 1 tablespoon grated palm sugar; 1/4 teaspoon ground white pepper; 1 tablespoon peanut oil; 2 (400g) medium yellow capsicums, sliced; 3 clove garlic, sliced thinly; (10g) piece fresh ginger, sliced thinly; 1/2 teaspoon dried chilli flakes; 250 gram snow peas, halved lengthways; 1/4 cup (60ml) chinese cooking wine; 1/4 cup (60ml) lemon juice; 1 tablespoon salt-reduced soy sauce; 1/2 cup thai basil leaves, loosely packed

Ingredients

800 gram chicken thigh fillets, sliced thinly

1 1/2 tablespoon fish sauce

1 tablespoon grated palm sugar

1/4 teaspoon ground white pepper

1 tablespoon peanut oil

2 (400g) medium yellow capsicums, sliced

3 clove garlic, sliced thinly

(10g) piece fresh ginger, sliced thinly

1/2 teaspoon dried chilli flakes

250 gram snow peas, halved lengthways

1/4 cup (60ml) chinese cooking wine

1/4 cup (60ml) lemon juice

1 tablespoon salt-reduced soy sauce

1/2 cup thai basil leaves, loosely packed

Method

1.In a large bowl, combine chicken, fish sauce, sugar and pepper. Cover; refrigerate for 1 hour.

2.In a large wok, heat half the oil; stir-fry capsicum for about 1 minute, or until soft. Add garlic, ginger, chilli and snow peas; stir-fry for a further 1 minute, or until fragrant and just tender. Remove from wok.

3.Heat remaining oil in same wok. Stir-fry chicken mixture, in batches, for 2 minutes, or until almost cooked. Add wine, juice and soy sauce; bring to the boil. Reduce heat; simmer, uncovered, for 2 minutes. Return vegetable mixture to wok; stir-fry until hot.

4.Sprinkle stir-fry with basil and serve.

Not suitable to freeze. Not suitable to microwave.
Note

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Ingredients

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