Tuesday, 26 June 2007

Chicken & Snake Bean with Thai Basil

Now, I know that you might think, everyone can cook a stir-fry and it is true, but not everyone gets it just right, I’m no expert but I find that effortless dishes like this can easily be made too rich so it’s important to go back to the basics every now and then…. And as you can see this meal is minimal work with maximum flavour. I’m a big fan of salt and used salted cashews instead of toasted. I also find that you can chop and change the vegetable contents as you please, or to suit what’s in your fridge, just having the core spices and sauces in your cupboard is the key.

700g snake beans
1 tablespoon of peanut oil
880g chicken thigh fillets, chopped coarsely
2 medium white onions, sliced thickly
3 cloves of garlic, crushed
1 teaspoon of five-spice powder
½ cup of oyster sauce
2 tablespoons light soy sauce
½ cup of cashews, toasted
½ cup of loosely packed thai basil leaves

Cut snake beans into 5cm lengths

Heat half of the oil in wok or large frying pan; stir-fry chicken in batches, until browned all over and cooked through.

Heat remaining oil in wok; stir-fry onion, garlic, and five spice until onion softens. Add beans; stir-fry until beans are tender. Return chicken to wok with sauces and nuts; stir-fry until sauce boils and thickens slightly. Just before serving stir in basil. Serve with rice if desired.

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