Recipe: Thai Basil Chicken Stir Fry

INGREDIENTS:

1 tsp sesame oil

½ cup light soy sauce

¼ cup honey

¼ cup lime juice

3 fresh small red Thai chillies (siling labuyo), sliced thinly

2 tsp corn flour

850 g chicken breast fillet, sliced thinly

2 tbsp peanut oil

3 cloves garlic, crushed

2 large red onions, sliced thinly

240 g fresh baby corn

2 tsp finely grated lime rind

3 cups bean sprout

2 cups loosely packed fresh thai basil leaves

1 cup loosely packed fresh cilantro leaves

 

 

PROCEDURE:

 

1. Combine sesame oil, sauce, honey, juice, chilli and corn flour in large bowl. Add chicken; toss to coat in marinade. Cover, refrigerate for three hours or overnight.

 

2. Drain chicken over medium bowl. Reserve marinade.

 

3. Heat half the peanut oil in wok. Stir-fry chicken, in batches, until browned all over. Heat remaining peanut oil in wok. Stir-fry garlic, onion and corn until just tender.

 

4. Return chicken to wok with reserved marinade and rind. Stir-fry until sauce boils and chicken is cooked thoroughly.

 

5. Remove from heat; add sprout and herbs. Toss with chicken and vegetables until combined.