Serves 4 as part of shared meal
Ingredients:
Chicken breast, deboned and deskinned, cut crosswise into ½ cm thick slices, ~700g
Cooking oil, 6 tsp
Small onion, halved and cut into ½ cm thick wedges, 1 pc
Red and green capsicums, deseeded and cut into ½ cm wide strips, each colour 1 pc
Garlic, minced, 6 cloves
Water, 4 tbsp
White rice vinegar, 2 tbsp
Light soy sauce, 2 tbsp
Fresh Thai basil leaves*, tear in half, 1½ cups
* Can substitute with other types of basil leaves
Marinade:
Cornstarch powder, 1 tbsp
Coarse salt, ½ tsp
Pepper powder, ½ tsp
Method:
1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated, season generously with salt and pepper.
2. In a large nonstick pan, heat 4 tsp oil over medium-high. Cook the chicken for 2-3 mins, turning once, until browned but not completely cooked. Transfer to a plate and set aside for later use.
3. Wipe out pan with a paper towel. Add in remaining 2 tsp oil to fry onion and capsicums under medium-high heat for 3 mins. Toss often until beginning to brown.
4. Add in garlic and fry for 1 min till aromatic.
5. Add in water, Vinegar , soy sauce and chicken. Toss for 1 min till chicken is cooked through.
6. Turn off heat and stir in basil leaves.
Serving:
1. Serve hot with steam rice.
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