Snow pea, thai basil and chicken stir-fry

1 servings

Ingredients

Quantity Ingredient
600 grams Chicken fillets; trimmed & thinly
; sliced
¼ cup Peanut oil
2 smalls Red chillies; roughly chopped
2 Garlic cloves; crushed
6 Green onions; thinly sliced
250 grams Snow peas; trimmed
⅓ cup Chicken stock
1½ cup Thai basil leaves
Steamed rice; to serve

Directions

Combine chicken, 2 tbs oil, chillies and garlic in a medium bowl. Cover and refrigerate for 10 minutes.

Heat a wok over high heat. Add 1 tsp oil and heat until hot. Add half the chicken and stir-fry for 2-3 minutes or until chicken is cooked. Remove and repeat using 1 tsp oil and remaining chicken. Set chicken aside.

Add remaining 2 tsp oil, green onions and snow peas to wok and stir-fry for 1 minute. Stir in stock, cover and cook for 1 minute or until snow peas are bright green.

Add chicken and Thai basil leaves and stir-fry for 1 minute. Serve immediately with steamed rice.

Recipe courtesy Sue Dodd, Sydney Markets Converted by MC_Buster.

Per serving: 627 Calories (kcal); 55g Total Fat; (76% calories from fat); 9g Protein; 28g Carbohydrate; 0mg Cholesterol; 741mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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