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A quick, punchy Thai chicken and basil stir-fry made with our Thai Chilli Paste (aka Tamarind, Garlic & Chilli Paste) — a total flavour bomb ready in minutes.
Ingredients
- 1 tbsp oil
- 150g boneless skinless chicken thigh, cut into bite-sized pieces
- 50g green beans, halved
- 1.5 tbsp Woolf’s Kitchen Thai Chilli Paste (AKA Tamarind, Garlic & Chilli Spice Paste)
- 1 tsp honey
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 25ml water
- Handful of basil leaves
- 1 egg
- Cooked rice, to serve
Instructions
- In a small bowl, combine the Thai Chilli Paste (AKA Tamarind, Garlic & Chilli Paste*), honey, soy sauce, oyster sauce and water.
- Heat the oil in a wok or large frying pan over medium-high heat. Add the sliced chicken and cook for 3–4 minutes until browned.
- Toss in the green beans and stir-fry for another 1–2 minutes until tender but still vibrant
- Pour in the sauce mixture and stir-fry for 1–2 minutes until the chicken and beans are coated in a glossy, sticky glaze. Add a splash of water if necessary.
- Remove from the heat, add the basil leaves and stir until just wilted.
- In a separate small pan, heat a splash of oil until very hot. Crack in the eggs and fry until the edges are crisp and golden but the yolk is still runny.
- Spoon the chicken and beans over steamed jasmine rice, top with a crispy fried egg, and serve immediately.
Notes
We have recently changed the name of our Thai Chilli Paste to Tamarind Garlic + Chilli Paste! Same big, bold flavour, just a different name. You may receive 'Thai Chilli Paste' while we work our way through the last remaining labels!