Tuesday, 17 April 2012

Stir-fried chicken with chilli and basil

From: ‘bills open kitchen’ bill granger
Murdoch Books, 2000, NSW, page 132   

Serves:  2

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

To serve
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. 

Serve immediately with steamed jasmine rice. 

My notes:

-    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.

Little People
-    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
-    If I cook rice at the beginning of the week, I usually cook a little more to keep on hand depending on how much is left over.  It is also handy to make a simple fried-rice for later on in the week.

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