Hot basil chicken

by Cristabel Chia @ 02 Oct 2015

1 tbsp cooking oil
3 (each) garlic cloves, peeled and minced and red chilli padi, sliced
200g chicken leg meat (boneless), sliced
3 tiger prawns, peeled and diced
20g long beans, diced
1 tsp (each) oyster sauce and soy sauce
½ tsp (each) Asian caramel sauce and sugar
60ml chicken stock
10g green peppercorns, extra for garnishing
5g holy basil leaves

Heat a wok with cooking oil over a high heat until hot. Add in the minced garlic and sliced red chilli padi and stir-fry until fragrant. Add in the sliced chicken leg meat and stir-fry until partially cooked. Add in diced tiger prawns and long beans and toss well. Add in oyster sauce, soy sauce, Asian caramel sauce and sugar and stir-fry for about 30 seconds. Add in the fresh chicken stock in between the stir-frying processes and cook until a slightly thickened sauce is achieved. Add in the green peppercorns and holy basil leaves and stir-fry for another 20 seconds. Ladle the hot basil chicken onto a seving plate and garnish with green peppercorns. Serves 4 *

This recipe is featured in July-August 2015 issue.

Hot basil chicken

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