Stir-fried Chicken with Chili Peppers and Basil
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g chicken breast fillet (s)
- 3 tablespoon oil (peanut oil or vegetable oil)
- 2 spring onions, diced
- 2 chilli pepper (s), extra hot, chopped
- 5 teaspoon soy sauce
- 2 tablespoon palm sugar, crushed
- 3 tablespoon fish sauce
- 1 cup basil (Thai basil leaves)
Print Recipe
Pin Recipe Instructions
- Cut the chicken into small cubes. Heat the oil in the wok.
- Fry the meat over high heat, stirring constantly, until it turns white.
- Add spring onions and chopped chili peppers and cook for 1 minute while stirring.
- Add the sauces and crushed palm sugar, stir briefly and then add the basil leaves.
- Serve with rice.
- Note: The extra hot chili peppers can be replaced with chopped red or green pods. If these are cored, the sharpness is also softened.
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