Health Recipes 8: Chicken and Thai basil stir fry
- Uma Pushpanathan
November 25, 2016
Per Serving: 325 kJ
Preparation and Cooking Time: 45 minutes
Oil for frying
600 gms - Chicken fillet (sliced thin)
2 pieces - Kaffir lime leaves (tear into four pieces)
100 gms - Button mushrooms (cut into four)
150 gms - Carrot (cut into thin rounds)
100 gms - Bean sprouts
1 cup - Thai basil leaves
All the items below to be sliced thin
4 pips Garlic
2 Birds eye chilli (red)
1 Big onion
2 tbsps oyster sauce
1 tbsp light soya sauce
1/4 tsp fish sauce
1/3 cup stock of your choice
1. Marinate the chicken with salt. Blanch the chicken in hot boiling water, remove once the chicken has changed colour. Break one piece to see if it is cooked. Do not overcook the chicken or it will be very dry.
2. Heat a little oil in a pan. When oil is hot, add in the garlic, ginger, birds eye chilli and big onions. When onion changes colour, add in the kaffir lime leaves, carrots and mushrooms.
3. When mushrooms are cooked, add in the chicken and give it a good stir.
4. Just before removing the chicken, add in the oyster sauce, light soya sauce, fish sauce and stock of your choice. When the sauce begins to bubble, add in the basil leaves and bean sprouts.
5. Do not overcook the bean sprouts.
6. Serve hot with rice or add as a stuffing in pita bread or use as a filling for a wrap.
Recipe from the kitchen of Uma Pushpanathan
Uma Pushpanathan is a global gourmand and arts enthusiast. Based in Kuala Lumpur, Malaysia, Uma fuses her South and South East Asian heritage into noteworthy efforts in the field of arts, philanthropy, old age issues and food. A renowned cook and hostess, Uma's kitchen is a reflection of her voracious mind and inherent curiosity about world culture through cuisine.
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