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2 tbsp sesame oil
5cm (about 2 inch) piece ginger, peeled and finely julienned
6 garlic cloves, halved
5 large dried red chillies, cut into bite-sized pieces
800g (1.7 lb) chicken thighs, cut into bite-sized pieces
2 tsp cornflour (cornstarch) mixed 2 tsp water
½ cup Thai basil leaves (alternatively use Italian basil)
steamed rice, to serve
Stir-fry sauce:
3 tbsp Chinese Shaoxing wine
3 tbsp soy sauce
2 tsp dark soy sauce
2 tsp brown sugar
For the stir-fry sauce, mix all the ingredients in a small bowl.
Heat half the sesame oil in a wok or large frying pan over high heat. Add the ginger, garlic and chillies and stir-fry for 20 seconds or until fragrant. Add the chicken and stir-fry for 3-4 minutes or until the chicken starts to colour on all sides. Pour in the stir-fry sauce. Mix and reduce the heat to medium. Cover with a lid and simmer for about 15 minutes.
Remove the lid and add the cornflour mixture to the chicken. Mix and allow to simmer a further minute or until the sauce has thickened. Stir through the remaining sesame oil and the basil leaves. Remove from heat and serve with steamed rice.
Tasty but on the salty side
Easy and quick to prepare. Would reduce the amount of soy next time to address saltiness and too much sauce.
Spectacular
This was a fun and easy dish to prepare and execute. Next time I will. It back on the chilies as it was a little too spicy for some.
The most delicious recipes
Her dishes and her mothers dishes are amazing. I love it.