Chicken Quick Main Asian

Crispy chicken, chilli and basil stir-fry

Name: Crispy chicken, chilli and basil stir-fry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 2 tbs peanut oil; 6 chicken thigh fillets (skin on); 1 small bunch spring onions (pale part only), sliced; 4cm piece ginger, grated; 2 garlic cloves, finely chopped; 2 tbs kecap manis (Indonesian sweet soy sauce); 1 tbs fish sauce; 1/4 cup (60ml) Chinese rice wine (shaohsing); 1 1/2 tbs sambal oelek (Indonesian chilli paste); 3 carrots, cut into thin matchsticks; 85g sugar snap peas; 1/2 cup (75g) roasted unsalted cashews; Thai basil leaves, steamed rice and sliced long red chilli, to serve

5 ratings

05m

15m

Crispy chicken, chilli and basil stir-fry

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by Warren Mendes

delicious. team

Oct 09, 2015

Nothing could be easier than this quick crispy chicken, chilli and basil stir-fry.

2 tbs peanut oil
6 chicken thigh fillets (skin on)
1 small bunch spring onions (pale part only), sliced
4cm piece ginger, grated
2 garlic cloves, finely chopped
2 tbs kecap manis (Indonesian sweet soy sauce)
1 tbs fish sauce
1/4 cup (60ml) Chinese rice wine (shaohsing)
1 1/2 tbs sambal oelek (Indonesian chilli paste)
3 carrots, cut into thin matchsticks
85g sugar snap peas
1/2 cup (75g) roasted unsalted cashews
Thai basil leaves, steamed rice and sliced long red chilli, to serve

Method

1.

Heat oil in a wok or large, deep frypan over high heat. Season chicken, then cook, skin-side down, for 5 minutes or until golden. Turn, then cook for a further 2 minutes or until cooked through. Remove from wok.
2.

Add spring onion and stir-fry for 2 minutes or until slightly softened. Add ginger and garlic, and cook for 1 minute or until fragrant. Add kecap manis, fish sauce, Chinese rice wine and sambal oelek, then cook for 2 minutes or until slightly reduced. Add carrots and peas, then cook for a further 2 minutes or until tender. Slice chicken, then scatter over the stir-fry with cashews and Thai basil.
3.

Serve with steamed rice and red chilli.