chicken stir fry

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.

Serves 4

Ingredients:

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 Â°Florian

Stir-fried dishes are easy to prepare, which is why this is my first option when I want to cook something good in a limited amount of time. The toughest part about it though, is ensuring the meat is tender. If you will use mince then that isnâ€™t a problem, but for sliced meats you have to cook it just right, so that it wonâ€™t be tough. Allowing the meat to simmer in stock or water can also be done to soften it. I usually use a fork to test doneness. Once it goes through just fine then the meat is ready.

Chicken and basil stir-fry is a delicious rice topping. It can be served along with soup or a vegetable dish. For this recipe we used sliced chicken breasts, but you may use chicken mince as well. You can also use the same recipe for pork or even beef.

Ingredients:

2 tablespoons peanut oil

600g chicken breasts, sliced into very thin strips

4 cloves garlic, crushed

1 2cm knob fresh ginger, grated

4 fresh red chili, sliced thinly

4 fresh kaffir lime leaves, shredded

1 medium onion, sliced thinly

100g mushrooms, quartered

1 large carrot, sliced thinly

1/4 cup oyster sauce

1 tablespoon soy sauce

1 tablespoon fish sauce

1/3 cup chicken stock

1 cup bean sprouts

3/4 cup loosely packed basil leaves

Salt and pepper to taste

Heat half of the oil in a wok or skillet. Stir-fry the chicken in batches for 3-6 minutes or until they are brown and tender. After, transfer the chicken to a plate lined with paper towels to drain the excess oil. Set aside.

Place the remaining oil in the wok or skillet and heat it. SautÃ© the garlic, ginger, onions and lime leaves for 3-5 minutes or until all the ingredients are soft and the mixture becomes fragrant. Add the mushrooms and the carrots. Stir-fry them for another 5 minutes or until the carrots are tender.

Return the chicken to the wok and add the stock, soy sauce, fish sauce and oyster sauce. Add the bean sprouts. Cook it in low heat for 10-15 minutes until the sauce thickens and dries up a little. Remove from heat and stir in the basil. Season it with salt and pepper if desired.

Photo Courtesy Of:Â Â jules:stonesoup

Green Chili Chicken Stir-fry

Chicken and Basil Stir-fry