Everyone needs a simple Thai inspired dish that can be whipped up within an hour. With the work from home situation, people tend to work more hours as there is no reason to say you’re outta of here to pick the kids, or you need to rush home to cook dinner for the family etc. You’re basically home and somewhat expected to do more.
So a quick and easy recipe will come in handy when prepping a meal for your loved ones. Protein, vegetables and carbs all done in a wok. My basil chili chicken stir-fry can be done under an hour. In fact, if you can even prepare the marinade in between work and let it sit in the refrigerator. This will shorten your cooking time.
Ingredients
For the chili chicken marinade
1 tbsp salt-reduced soy sauce
1 tbsp fish sauce
4cm piece fresh ginger, peeled and grated
6 garlic cloves, finely chopped
2 long red chili, thinly sliced
500gm chicken thigh fillets, cut into 5cm slices
For the sauce
1 tbsp salt-reduced soy sauce
2 tbsp kecap manis
1 tbsp light agave or honey
2 tbsp of water
1/4 cup oyster sauce
Juice of 1 lime
Other ingredients
2 carrots
1/2 cup red capsicum
1/2 cup basil
1 cup of Jasmine rice
Method
1. Place soy sauce, fish sauce, ginger, garlic and chili in a container. Add chicken and toss to coat.
2. Refrigerate for 30 minutes or more.
3. Combine soy sauce, agave, kecap manis, lime juice, oyster sauce and 2 tbsp water in small jug.
4. Heat a wok on medium-high- heat and add oil.
5. Add the marinated chicken and stir fry for 10 minutes.
6. Add sauce mixture, capsicum and carrots and stir-fry for 5 minutes or until carrots are tender.
7. Add 1/2 cup of basil and toss to combine.
8. Serve with rice.
