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.
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.