Total Time
35mins
Prep 15 mins
Cook 20 mins

I found this recipe in a Australian food magazine and thought would be nice to share with you!

Ingredients Nutrition

Directions

  1. Heat wok over high heat until hot.
  2. Add 1 teaspoon oil and swirl to coat.
  3. Add half the chicken. Stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with oil and remaining chicken.
  4. Add remaining 2 teaspoons oil, garlic and boc choy to wok. Stir-fry for 1 minute. Add chicken with juices, chilli, fish sauce, sugar, black pepper and 2 2 tablespoons water. Stir-fry for 1 minute.
  5. Add coriander, basil and lime juice. Stir-fry for 1 minute or until heated through.
  6. Serve over rice.

Reviews

(2)
Most Helpful

I was looking for something to use my fresh Thai basil and and Vietnamese coriander leaves in. This hit the spot. I didn't have bok choy so I used shredded cabbage and cooked for a couple extra minutes.. Also I cooked the chilies for a little while with the cabbage. This had a slightly sweet, citrus taste. It was a fresh change from the typical stir fry. The coriander leaves add a, not so common taste, which I enjoyed,but a really picky person might have difficulty adjusting to the different taste.

tara portee June 16, 2008

Loved this recipe. I did cut back the oil to 2 tsp total, but other than that followed the recipe. The thai basil & cilantro combination was to die for highlighted by the fish sauce and hot chilis. Served over jasmine rice. Thank you Tomoko for sharing the recipe. It is one I am sure to return to.

BonnieZ July 10, 2007

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