Green chili chicken stir-fry is an aromatic dish which is best served with rice. Make sure not to overcook the chicken because it may dry up. It is best I it is soft and a bit juicy.
1 stem lemon grass, lower section only, finely chopped
4 garlic cloves, chopped
2 long fresh green chili, seeded and chopped
1 1/2 tablespoon fish sauce
2 teaspoons brown sugar
Olive oil spray
500g chicken breast fillets, cut into 1cm pieces
1 white onion, finely chopped
200g green round beans, trimmed and cut into 4cm lengths
3 cups shredded wombok (Chinese cabbage)
1 tablespoon fresh lime juice
Salt and pepper to taste
2 cups steamed jasmine rice, for serving
Fresh Thai basil leaves, for serving
Combine the lemon grass, chili and garlic in a mortar and pestle. Pound it until it forms a paste. Transfer it to a small bowl. Add the fish sauce and sugar. Mix well.
Heat a work or a large frying pan over high heat. Spray it with oil. Stir-fry half of the chicken for two to three minutes or until golden brown. Transfer it to a plate and repeat this with the remaining chicken. Reheat the wok in between batches as needed.
Spray the wok once again with oil. Stir-fry the onion for two to three minutes or until it becomes brown and aromatic. Add the lemon grass paste mixture and cook it for another minute or until it becomes fragrant. Place the beans and wombok in the wok and stir-fry them for two minutes until they are bright green and crisp. Stir in the lime juice and add the chicken to this mixture. Stir-fry for another minute until heated. Season it with salt and ground pepper.
Distribute the cooked rice to separate plates and top them with the stir-fried chicken mixture. Garnish with basil before serving.
Image from °Florian