I know that I have been offline for a while now, and I’ve missed a couple of milestone dates in terms of recipes, but I have been dealing with a bunch of personal things. Those are slowly getting sorted, so from today I will be slowly adding more recipes to this blog.
Here is a Thai inspired dish that gives you a healthy stir-fry dish in less than 10 minutes, but which still retains the traditional Thai combination of sour, sweet, salty and umami flavours in combination with the heat of chilli and black pepper. The use of aniseed-flavoured Thai basil in this dish really gives it an unusual flavour dimension.
Stir-fried Chicken with Thai Basil
2 tbsp garlic-infused olive oil
4 skinless, boneless, chicken breast fillets
2 red bell peppers
1 small bunch of Thai basil
1 red finger chilli, sliced into rings
1 tsp fish sauce
1 tbsp lime juice
pinch of brown sugar
Slice the chicken into strips. Halve and core the bell peppers, then slice each piece into strips.
Heat the oil in a wok or skillet, add the chicken, bell pepper strips and chilli and stir-fry over high heat for about 3 minutes, or until the chicken is just cooked through.
Add the fish sauce, lime juice and sugar and toss the ingredients to coat in the sauce then season to taste with salt and black pepper.
Roughly tear up the Thai basil leaves, add to the chicken mixture and briefly toss to combine.
Serve immediately, accompanied by rice or noodles.