Thai basil stir-fried chicken

Thai basil stir-fried chicken

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Dont order take out when you can stay in with this sensational Thai chicken curry.

The ingredient of Thai basil stir-fried chicken

  1. 2 tablespoons oyster sauce
  2. 2 tablespoons fish sauce
  3. 2 tablespoons grated palm sugar
  4. 2 tablespoons peanut oil
  5. 500g chicken thigh fillets, sliced
  6. 1 small red chilli, deseeded, thinly sliced
  7. 1 garlic clove, crushed
  8. 2cm piece ginger, peeled, finely chopped
  9. 3 snake beans, cut into 2.5cm lengths
  10. 1/2 cup Thai basil
  11. 1/2 cup roasted cashew nuts
  12. Steamed jasmine rice, to serve

The instruction how to make Thai basil stir-fried chicken

  1. Mix sauces and palm sugar in a jug.
  2. Heat a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat. Add half the chicken and stir-fry for 2 minutes. Remove to a plate and cover. Repeat with remaining oil and chicken.
  3. Add chilli, garlic and ginger to wok. Stirfry for 30 seconds. Add combined sauce mixture and beans. Cook for 3 minutes.
  4. Return chicken to wok. Stir-fry for 2 minutes or until heated through. Stir in basil and cashews. Serve with rice.

Nutritions of Thai basil stir-fried chicken

fatContent: 431.156 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 14 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 27 grams protein
sodiumContent:

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