Name: Chicken, chilli and kaffir lime stir-fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram chicken thigh fillets, sliced thinly; 1/2 (125ml) vegetable oil; 2 small fresh red chillies, sliced; 2 clove garlic, crushed; 2 tablespoon grated fresh ginger; 8 green onions (green shallots), sliced thickly; 1/2 cup (125ml) chicken stock; 2 tablespoon lime juice; 1/4 cup (60ml) oyster sauce; 2 tablespoon caster sugar; 5 kaffir lime leaves, shredded; 500 gram fresh rice noodles; 1 cup loosely packed thai basil leaves; 250 gram bean sprouts; 1/4 cup (25g) deep-fried shallots

Ingredients

500 gram chicken thigh fillets, sliced thinly

1/2 (125ml) vegetable oil

2 small fresh red chillies, sliced

2 clove garlic, crushed

2 tablespoon grated fresh ginger

8 green onions (green shallots), sliced thickly

1/2 cup (125ml) chicken stock

2 tablespoon lime juice

1/4 cup (60ml) oyster sauce

2 tablespoon caster sugar

5 kaffir lime leaves, shredded

500 gram fresh rice noodles

1 cup loosely packed thai basil leaves

250 gram bean sprouts

1/4 cup (25g) deep-fried shallots

Method

1.Heat a wok or large non-stick frying pan; stir-fry chicken with small amount of oil, in batches, until lightly browned.

2.Heat remaining oil in wok; add chilli, garlic, ginger and green onions; stir-fry until fragrant. Add the chicken stock, juice, oyster sauce, sugar, lime leaves and noodles; bring to the boil.

3.Return chicken to the wok with basil and bean sprouts; stir-fry until combined.

4.Serve sprinkled with fried shallots.