Annie’s Thai chicken
October 18th, 2009
Ingredients (serves 3)
- 2 tbs light olive oil, to fry
- 2 large chicken breasts, fat trimmed, finely chopped
- 1 cup chopped snake or French beans or baby eggplant, optional
- 2-3 bird’s eye chillies, chopped
- 1 pkt (about 375g) peanuts, crushed while in the packet
- 1 bunch Thai basil, leaves picked (see note)
- 2 tbs fish sauce
- 2 tbs lime juice
- Steamed jasmine rice, to serve
Method
- Heat the oil in a frying pan over medium-high heat. Add the chicken and cook for 2-3 minutes until lightly browned. Add the beans, chilli, peanuts and half the basil.
- Cook for a further 2-3 minutes, then stir in the fish sauce and lime juice. Just before serving, add the remaining basil.
- Serve with the steamed jasmine rice and nosh up!
Source:taste.com.au
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