Chicken with crispy holy basil leaves

I’m finally getting around to writing up the main course from Saturday night’s Thai dinner. I’m not quite sure why it has taken me quite so long – I’ve not been abnormally busy. Hey ho, here we go now…

It’s a tasty little dish and the crispy basil leaves add interesting texture and flavour.

Serves 4

500g of skinless chicken breast fillets, finely sliced
4 garlic cloves, finely chopped
3-4 red bird’s eye chillies, lightly crushed
1 tablespoon of fish sauce
2 tablespoons of oyster sauce
2 tablespoons of chicken stock
½ a teaspoon of sugar
1 red pepper, de-seeded and cut into bite-sized pieces
1 red onion, cut into thin wedges
Vegetable oil for frying
A handful of holy basil leaves

Mix the chicken, garlic, chillies, fish sauce and oyster sauce in a bowl, cover with cling film and marinate for at least 30 minutes.

Heat 2 tablespoons of oil in a large wok and stir-fry the chicken for 3-4 minutes.

Add the stock and sugar to the wok, then the pepper and onion, and stir-fry for a further 3-4 minutes.

Whilst this is cooking, in a small frying pan, heat 5mm of the vegetable oil over a medium heat. When hot, drop in a handful of basil leaves and deep fry for a minute of so until crispy. (NB: The leaves will spit (a lot!!) when you drop them in the oil so you may want to have a lid to hand!

Stir the remaining fresh basil leaves into the stir fry and then serve on a bed of noodles and garnished with the crispy fried leaves.



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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