THAI CHICKEN STIR-FRY

Thai Chicken Stir-Fry image

Provided by tomoko matsunaga

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon peanut oil
450 g chicken breast fillets, trimmed, cut into 1cm-thick strips
3 garlic cloves, chopped
4 baby bok choy
2 small red chilies, deseeded, thinly sliced
2 teaspoons fish sauce
2 teaspoons caster sugar
1/4 teaspoon ground black pepper
3/4 cup coriander leaves
3/4 cup Thai basil
1 small lime, juice of

Steps:

Heat wok over high heat until hot.
Add 1 teaspoon oil and swirl to coat.
Add half the chicken. Stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with oil and remaining chicken.
Add remaining 2 teaspoons oil, garlic and boc choy to wok. Stir-fry for 1 minute. Add chicken with juices, chilli, fish sauce, sugar, black pepper and 2 2 tablespoons water. Stir-fry for 1 minute.
Add coriander, basil and lime juice. Stir-fry for 1 minute or until heated through.
Serve over rice.