Stir-fried chicken with chilli and basil
From: ‘bills open kitchen’ bill granger
Murdoch Books, 2000, NSW, page 132
4 garlic cloves
1 large red chilli
¼ teaspoon sea salt
2 tablespoons vegetable oil
2x200g skinless chicken breasts, sliced on the diagonal
300g snake beans or green beans, cut into 3cm (1 ¼inch) lengths
2 tablespoons fish sauce
1 tablespoon dark soy sauce
1 tablespoon sugar
2 large red chillies cut lengthways, seeds removed, (extra & garnish)
15g (½) cup Asian basil leaves, or regular basil
Steamed jasmine rice
Roughly chop the garlic and chilli. Place in a mortar and pestle with the salt and pound into a paste. If you don’t have a mortar and pestle, place the garlic and chili on a chopping board, sprinkle with salt and finely mince with a knife, using the side to make a paste.
Place a wok or a large non-stick frying pan over a high heat for 1 minute, heat the oil and add the garlic chilli paste. Stir-fry for about 15 seconds until lightly golden.
Add the chicken and beans. Cook, stirring, for about 5 minutes. Add the fish sauce, soy sauce, sugar and chilli and stir-fry for 30 seconds longer. Remove from the heat and stir through the basil.
- The chilli and basil was freshly picked from our garden.
- You could replace white rice with brown rice or rice noodles if you don’t like white rice.
- Judge all quantities depending on your preference and taste.
- If you don’t want to make a paste a chilli sauce or sweet chilli sauce is just as nice.
- Slice vegetables to suit your preference.
- In my photographs for this recipe I included vegetables and other ingredients we had stocked in the fridge and cupboard e.g. broccoli, carrot and Asian tin corn.
- You could adapt this recipe for little people depending on what they like. For my toddlers, I make a simple chicken stir-fry using similar ingredients. I omit the basil and chilli and judge quantities (using smaller portions for little tummies) for everything else as I go.
Saving time & Thinking ahead