Crispy Chicken, Chilli & Basil Stir-fry

By Warren Mendes

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Nothing could be easier than this quick crispy chicken, chilli and basil stirfry.

All you have to do is throw all your ingredients of Crispy Chicken, Chilli & Basil Stir-fry

  1. 2 tbs peanut oil
  2. 6 chicken thigh fillets (skin on)
  3. 1 small bunch spring onions (pale part only), sliced
  4. 4cm piece ginger, grated
  5. 2 garlic cloves, finely chopped
  6. 2 tbs kecap manis (Indonesian sweet soy sauce)
  7. 1 tbs fish sauce
  8. 1/4 cup (60ml) Chinese rice wine (shaohsing)
  9. 1 1/2 tbs sambal oelek (Indonesian chilli paste)
  10. 3 carrots, cut into thin matchsticks
  11. 85g sugar snap peas
  12. 1/2 cup (75g) roasted unsalted cashews
  13. Thai basil leaves (see note), to serve
  14. Steamed rice, to serve
  15. Sliced long red chilli, to serve

The instruction how to make Crispy Chicken, Chilli & Basil Stir-fry

  1. Heat oil in a wok or large, deep frypan over high heat. Season chicken, then cook, skin-side down, for 5 minutes or until golden. Turn, then cook for a further 2 minutes or until cooked through. Remove from wok.
  2. Add spring onion and stir-fry for 2 minutes or until slightly softened. Add ginger and garlic, and cook for 1 minute or until fragrant. Add kecap manis, fish sauce, Chinese rice wine and sambal oelek, then cook for 2 minutes or until slightly reduced. Add carrots and peas, then cook for a further 2 minutes or until tender. Slice chicken, then scatter over the stir-fry with cashews and Thai basil.
  3. Serve with steamed rice and red chilli.

Nutritions of Crispy Chicken, Chilli & Basil Stir-fry

fatContent: 640.759 calories
saturatedFatContent: 32.4 grams fat
carbohydrateContent: 6.6 grams saturated fat
sugarContent: 30.1 grams carbohydrates
fibreContent: 9.3 grams sugar
proteinContent:
cholesterolContent: 58.1 grams protein
sodiumContent: 160 milligrams cholesterol

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