- 0:05 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Nothing could be easier than this quick crispy chicken, chilli and basil stir-fry.
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 (see note), to serve
- Steamed rice, to serve
- Sliced long red chilli, to serve
Method
- Step 1Heat 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.
- Step 2Add 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.
- Step 3Serve with steamed rice and red chilli.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2681 kj
Energy
32.4g
Fat Total
6.6g
Saturated Fat
4g
Fibre
58.1g
Protein
160mg
Cholesterol
1124mg
Sodium
9.3g
Carbs (sugar)
30.1g
Carbs (total)
All nutrition values are per serve
Notes
Kecap manis, sambal oelek and Chinese rice wine (shaohsing) are all available from Asian food shops and selected supermarkets.
Thai basil is available from Asian grocers and selected greengrocers; substitute regular basil.
- Author: Warren Mendes
- Image credit: Jeremy Simons & Ben Dearnley
- Publication: Taste.com.au
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