Prep 15 mins
Cook 20 mins
I found this recipe in a Australian food magazine and thought would be nice to share with you!
- 1 tablespoon peanut oil
- 450 g chicken breast fillets, trimmed, cut into 1cm-thick strips
- 3 garlic cloves, chopped
- 4 baby bok choy
- 2 small red chilies, deseeded, thinly sliced
- 2 teaspoons fish sauce
- 2 teaspoons caster sugar
- 1⁄4 teaspoon ground black pepper
- 3⁄4 cup coriander leaves
- 3⁄4 cup Thai basil
- 1 small lime, juice of
- Heat wok over high heat until hot.
- Add 1 teaspoon oil and swirl to coat.
- Add half the chicken. Stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with oil and remaining chicken.
- 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.
- Add coriander, basil and lime juice. Stir-fry for 1 minute or until heated through.
- Serve over rice.
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.
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.