STIR-FRIED CHICKEN WITH CHILLI AND BASIL
'bills open kitchen' by Bill Granger
Serves 2
• 4 garlic cloves
• 1 large red chilli
• 1/4 teaspoon sea salt
• 2 tablespoons vegetable oil
• 2 x 200 g (7 oz) skinless chicken breasts, sliced on the diagonal
• 300 g (10 1/2 oz) snake beans or green beans, cut into 3 cm (1 1/4 inch) lengths on the diagonal
• 2 tablespoons fish sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 2 large red chillies, cut lengthways, seeds removed, extra
• 15 g (1/2 cup) Asian basil leaves, or regular basil
TO SERVE
steamed jasmine rice
Roughly chop the garlic and chilli. Place in a mortar and pestle with the salt and pound into a paste. If you don't have a mortar and pestle, place the garlic and chilli on a chopping board, sprinkle with salt and finely mince with a knife, using the side to make a paste.
(Sea salt acts as an abrasive against the chilli and garlic and also helps to bring out the flavour.)
Place a wok or a large non-stick frying pan over a high heat for 1 minute, heat the oil and add the garlic chilli paste. Stir-fry for 15 seconds until lightly golden. Add the chicken and beans. Cook, stirring, for about 5 minutes. Add the fish sauce, soy sauce, sugar and chilli and stir-fry for 30 seconds longer. Remove from the heat and stir through the basil.
Serve immediately with steamed jasmine rice.
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