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Recipes

Spicy chicken and thai basil stir-fry (Krapow)

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Preparation: 15 minutes.
Cook time: 15 minutes.
Servings: 4 servings

Ingredients

For the sauce

30 ml (2 tbsp) oyster sauce

45 ml (3 tbsp) soy sauce

15 ml (1 tbsp) fish sauce

15 ml (1 tbsp) sugar

45 ml (3 tbsp) water

10 ml (2 tsp) cornstarch

For the stir-fry

Vegetable oil

4 Thai chili peppers, stems removed

1 red bell pepper Gen V, seeded and cut into short strips

5 garlic cloves, peeled

250 ml (1 cup) green beans, cut into small segments

1 small onion, thinly sliced

454 g (1 lb) ground chicken

375 ml (1 ½ cups) Thai basil leaves

4 eggs

Jasmine rice

Preparation

For the sauce

In a small bowl, mix all the sauce ingredients and set aside

For the stir-fry

  1. In the bowl of a small food processor, combine the chili peppers, half of the red bell pepper strips, and the garlic. Finely chop until you get a textured paste.
  2.  In a sauté pan or wok, heat a bit of oil over medium-high heat and fry the chili paste for a few seconds until the aroma is released.
  3. Add the onion and green beans, and sauté for 2 minutes, adding more oil if necessary.
  4. Add the chicken and cook, stirring, until the meat is no longer pink. Add the remaining red bell pepper strips and cook for 2 more minutes.
  5. Stir the sauce again before adding it to the chicken, mixing well until the sauce becomes thick and glossy.
  6. Remove the pan from heat and stir in the Thai basil leaves.
  7. In a non-stick skillet, fry the eggs sunny-side up in a bit of oil.
  8. Serve the chicken stir-fry topped with a fried egg, alongside jasmine rice, and garnish with a few Thai basil leaves.

*Note: Krapow is a spicy Thai dish often served with cucumber slices and cherry tomatoes to balance the heat!*


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