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Chicken with Thai Basil and Vegetables
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Serves : 4
Preparation time : 10 minutes
cooking time : 10 minutes
Ingredients :
2 tablespoons oil
3 cloves garlic, minced
2 bird's-eye chillies, sliced
2 tablespoons fresh green peppercorns (optional)
300g fresh chicken breast, cut into thin strips
120g baby corn
8 dried black Chinese mushrooms, soaked in warm water for 20 minutes, stems discarded and caps sliced
100g green beans, tops and tails removed, cut into lengths
125g cauliflower florets
3 red chillies, thinly sliced diagonally
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
125ml chicken stock or 1/4 chicken stock cube in 125ml boiling water
2 sprigs Thai basil leaves
Method :
Heat the oil in a wok or frying-pan over high heat. Add the garlic, bird's-eye chillies and green peppercorns. Stir-fry until the garlic turns golden brown and fragrant.
Add the chicken, baby corn, mushrooms, green beans, cauliflower and chillies, and stir-fry for about 5 minutes until the chicken is cooked and the vegetables are tender. Then season with the fish sauce, oyster sauce, sugar and black pepper. Mix well and add the chicken stock. Stir-fry for a further minute, add the basil leaves and remove from heat.
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