ChickenStirFry Main

RECIPE OVERVIEW

Pork/ Beef etc can be substituted instead of the chicken.

Preparation time: 15 minutes

Cooking time: 15 minutes

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Serves: 4 people

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For the paste

Method

  1. Blend together the paste ingredients until a smooth paste is formed. Adjust as required. If it's not sweet enough, add more brown/palm sugar, not salty enough, add more soya/fish sauce, not hot enough, add more chilli. In other words, balance the flavours to your own palate. 
  2. Stir fry the chicken first for a minute or two, remove from the wok and set aside. (If you leave it on the pan, it will get over-cooked).
  3. Add more oil if necessary, then add the veg that would take the longest to cook (green beans, carrots, broccolli). 
  4. Add a splash of water to the pan if the wok starts to get dry. 
  5. Add the rest of the veg and keep adding water to the wok as required.
  6. Once the veg are just ready (still firm), add back the chicken, juices and add the paste. Stir it through to coat everything, do not overcook it or you’ll lose some of the zesty, fresh flavour, stir frying it for a minute or so should suffice.
  7. Tear a few basil leaves for garnish.
  8. Serve immediately with Basmati rice or noodles.

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