Name: Thai basil, chicken and snow pea stir-fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 800 gram chicken thigh fillets, sliced thinly; 1 1/2 tablespoon fish sauce; 1 tablespoon grated palm sugar; 1/4 teaspoon ground white pepper; 1 tablespoon peanut oil; 2 medium (400g) yellow capsicums, sliced; 3 cloves garlic, sliced thinly; 2 piece (10g) fresh ginger, sliced thinly; 1/2 teaspoon dried chilli flakes; 250 gram snow peas, halved lengthways; 1/4 cup (60ml) chinese cooking wine; 1/4 cup (60ml) lemon juice; 1 tablespoon salt-reduced soy sauce; 1/2 cup loosely packed thai basil leaves

Thai basil, chicken and snow pea stir-fry

This aromatic and easy to prepare classic thai stir-fry is able to tingle the senses at any lunch or dinner time.

Serves 6

Prep

20M

Cook

20M

Total

40M

Ingredients

800 gram chicken thigh fillets, sliced thinly

1 1/2 tablespoon fish sauce

1 tablespoon grated palm sugar

1/4 teaspoon ground white pepper

1 tablespoon peanut oil

2 medium (400g) yellow capsicums, sliced

3 cloves garlic, sliced thinly

2 piece (10g) fresh ginger, sliced thinly

1/2 teaspoon dried chilli flakes

250 gram snow peas, halved lengthways

1/4 cup (60ml) chinese cooking wine

1/4 cup (60ml) lemon juice

1 tablespoon salt-reduced soy sauce

1/2 cup loosely packed thai basil leaves

Method

1.Combine chicken, fish sauce, sugar and pepper in a large bowl; cover, refrigerate for 1 hour if time permits.

2.Heat wok; add half the oil, stir-fry capsicum until softened. Add garlic, ginger, chilli and snow peas; stir-fry until fragrant and just tender. Remove from wok.

3.Heat remaining oil in same wok. Stir-fry chicken mixture, in batches, until almost cooked. Add wine, juice and soy sauce; bring to the boil. Reduce heat; simmer, uncovered, for 2 minutes. Return vegetable mixture to wok; stir-fry until hot.

4.Sprinkle with basil and serve with steamed Doongara (lower GI) rice, if desired.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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