Thai chicken and green bean stir-fry

Today is my Birthday!!! Just saying :)
Source: Recipes + mag - November 2011

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2 tbsp vegetable oil
500g chicken thigh fillets, trimmed, thinly sliced
1 small brown onion, cut into wedges
250g green beans, halved crossways diagonally
1 small broccoli, cut into florets
1 large carrot, halved lengthways, thinly sliced diagonally
1/3 cup bought lime, lemongrass and soy marinade
2 tbsp water
1/3 cup basil leaves, plus 1/4 cup small leaves extra
3 cups cooked jasmine rice, to serve

  1. Heat a wok or large frying pan over high heat.
  2. Add half the oil; swirl to coat surface. Add chicken, in 2 batches; stir-fry 2-3 minutes each batch, or until just cooked. Transfer to a heatproof bowl.
  3. Add remaining oil, onion, beans, broccoli and carrot to wok; stir-fry 3 minutes, or until almost tender.
  4. Return chicken and resting juices to wok. Add marinade and water; stir-fry 2 minutes, or until heated. Add basil; toss to combine.
  5. Spoon rice into serving bowls; top with stir-fry. Serve sprinkled with extra basil.

Tips You'll need to cook about 1 cup jasmine rice

Have everything ready, then stir-fry just before serving.

Vic Lic

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