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
- 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.
- 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.
- Add the onion and green beans, and sauté for 2 minutes, adding more oil if necessary.
- 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.
- Stir the sauce again before adding it to the chicken, mixing well until the sauce becomes thick and glossy.
- Remove the pan from heat and stir in the Thai basil leaves.
- In a non-stick skillet, fry the eggs sunny-side up in a bit of oil.
- 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!*
Products used
organic peppers
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