Helen and Steve: Basil chicken and snow peas with rice
Basil chicken and snow peas with rice
-
Preparation time
: 10 mins
Cooking time: 10 mins - Serves: 4
Ingredients
1 tbs peanut oil
1 long red chilli, thinly sliced
2cm-piece fresh ginger, finely chopped
1 garlic clove, finely chopped
4 chicken thigh fillets, cut into 4cm pieces
125ml (1/2 cup) Shaoxing wine
60ml (1/4 cup) light soy sauce
55g caster sugar
200g snow peas, trimmed
1/2 cup Thai basil leaves
Jasmine rice, steamed, to serve
1 tbs peanut oil
1 long red chilli, thinly sliced
2cm-piece fresh ginger, finely chopped
1 garlic clove, finely chopped
4 chicken thigh fillets, cut into 4cm pieces
125ml (1/2 cup) Shaoxing wine
60ml (1/4 cup) light soy sauce
55g caster sugar
200g snow peas, trimmed
1/2 cup Thai basil leaves
Jasmine rice, steamed, to serve
Method
1. Heat oil in a wok over high heat. Add chilli, ginger and garlic and stir-fry for 30 seconds. Add chicken, in batches, and stir-fry for a further 2 minutes.
2. Add wine, soy sauce and sugar, then simmer for 5-10 minutes or until sauce is thickened and reduced, and chicken is cooked through.
3. Add snow peas and stir-fry for 1 minute, then add basil and stir through.
4. Serve basil chicken with steamed jasmine rice.
Tips:
- To make this dish go a little further, you could add sliced carrot, capsicum or mushrooms, or a handful of cashew nuts.
- If your ginger is young and fresh the skin will be thin and you won’t need to peel it. If the skin is a little thicker, use the tip of a teaspoon to peel it away – you will lose less ginger than if you use a peeler and it is easier to get around the nodules.
- Shaoxing is a Chinese rice wine, available from Asian grocers. If unavailable, use dry sherry as a substitute.
2. Add wine, soy sauce and sugar, then simmer for 5-10 minutes or until sauce is thickened and reduced, and chicken is cooked through.
3. Add snow peas and stir-fry for 1 minute, then add basil and stir through.
4. Serve basil chicken with steamed jasmine rice.
Tips:
- To make this dish go a little further, you could add sliced carrot, capsicum or mushrooms, or a handful of cashew nuts.
- If your ginger is young and fresh the skin will be thin and you won’t need to peel it. If the skin is a little thicker, use the tip of a teaspoon to peel it away – you will lose less ginger than if you use a peeler and it is easier to get around the nodules.
- Shaoxing is a Chinese rice wine, available from Asian grocers. If unavailable, use dry sherry as a substitute.
