Thai Fried Chicken with Broccoli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g chicken breast, cut into fine strips
- 1 broccoli
- 3 spring onions, cut into thin rings
- 2 cloves garlic, chopped
- 5 chilli pepper (s), fresh green, pitted and cut into fine rings
- 2 chilli pepper (s), fresh red, pitted and cut into fine rings
- Lime (s), the juice
- 1 tablespoon soy sauce, light
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon, leveled cane sugar
- 30 g cashew nuts, roasted (alternatively also sliced and roasted almonds)
- 1 stalk basil, Thai (Horapha), roughly chopped
- 2 tablespoon oil, (peanut or rapeseed oil)
- 100 ml chicken broth
Print Recipe
Pin Recipe Instructions
- Mash the chillies and finely chopped garlic in a mortar.
- Heat the oil in the wok, briefly fry the garlic and chilli mixture in it, add the spring onions and chicken and stir-fry, deglaze with a little chicken stock.
- Season with the sauces and sugar. Add the broccoli florets and cook for about 2-4 minutes (they should stay firm to the bite).
- Only at the very end add the lime juice and the coarsely chopped Thai basil and mix carefully.
- Serve everything hot immediately and sprinkle with the previously roasted cashew nuts or almonds.
- Basmati or Thai fragrant rice goes well with it.
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