Monday, November 8, 2010

Chicken and Basil Stir-Fry

Source: Martha Stewart "Everyday Food"

Serves 4 as part of shared meal

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

Cornstarch powder, 1 tbsp
Coarse salt, ½ tsp
Pepper powder, ½ tsp

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.

1. Serve hot with steam rice.


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