You know sometimes, eventhough you think you could never get tired of something but when you have had too much of it – YOU ACTUALLY CAN! Thinking what to make for dinner became a little challenging since most of the things in my fridge were ..errr.. more geared to make a risotto or pasta.
However though, last night I felt more like some chicken stir fry with a bowl of steaming hot rice. I did have some chicken in the freezer, although they were originally thinly sliced by the butcher to make a chicken ‘saltimbocca’ but thinking hard.. hmm, with some basil leaves – I could make it semi thai/chinese! How about that? So this is what I cooked up last night!
- 300g of chicken breasts, thinly sliced and pounded (cut into bite sized slices)
- 2 tsp of fish sauce
- 1 tbp of corn flour
- white pepper
Put the chicken slices in a bowl and marinate with the above ingredients for 15 -30 mins in the fridge.
- 1 large or 2 medium zucchine sliced
- 1/2 red capsicum sliced
- 1 red chilly deseeded and sliced
- *1 handful of chopped pak choy (if you have them) – they are delicious stir fried too
- 3 large handfuls of basil leaves or thai horapa basil leaves
- 1 tbp of sliced ginger slivers
- 1 large pip of garlic – sliced
- soya sauce, fish sauce, salt and white pepper to taste
- 1 tsp of brown sugar
- 2 tbp of peanut oil
Heat up the wok or frying pan with the oil on high heat , first fry the marinated chicken until just about cooked – that could take about 4-5 mins. Take the chicken out of the pan and leave aside.
Pour a little bit more oil onto the same pan, add in the ginger, chilly slices and garlic and stir fry until fragrant for about 2 mins. Add the zucchine and capsicum and continue to stir fry them through for another 3-4 mins, switched the heat lower to medium. *I added about less than 1/4 cup water to the vegetables, if they start to stick to the pan.
Followed by the chicken, basil leaves and mix them through. Add the sauces, sugar and pepper according to taste ( I used about 1 tsp of fish sauce, 2 tbp of soya sauce, 1/2 tsp salt)
Continue cooking for another 2 mins. Serve the chicken with rice – jasmine or basmati or brown rice for a healthier version!