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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe in a Australian food magazine and thought would be nice to share with you! Ingredients:
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 |
Directions:
1. Heat wok over high heat until hot.
2. Add 1 teaspoon oil and swirl to coat.
3. Add half the chicken. Stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with oil and remaining chicken.
4. 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.
5. Add coriander, basil and lime juice. Stir-fry for 1 minute or until heated through.
6. Serve over rice.
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