Basil Chicken Stir Fry2015-08-31
- Servings : 6
- Cook Time : 25m
- Ready In : 25m
- 2 tbsp vegetable oil
- 4 Irvine’s Chicken breasts, Cut into Chunks
- 3 tbsps garlic, Coarsely Chopped
- 1 onion, finely sliced
- 3 Red Chillies, seeded and finely shredded
- 1 red pepper, sliced
- 2 tbsps Fish Sauce
- 2 tsps Soy Sauce
- 2 tsp Sugar
- large handful of basil leaves
Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.
Reheat the wok and add the remaining oil. Toss in the garlic and onions and stir fry for 3 minutes, until golden brown.
Return the chicken to the wok and add the red pepper, chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve with rice garnish with fresh basil.