Thai chicken and basil stir-fry
★★★★★ Rating

Thai chicken and basil stir-fry

A quick, punchy Thai chicken and basil stir-fry made with our Tamarind, Garlic & Chilli Paste - a total flavour bomb ready in minutes.
Dominique Woolf Dominique Woolf
FEEDS:
1
TAKES:
15

INGREDIENTS

SHOP THE RECIPE

TAMARIND GARLIC + CHILLI SPICE PASTE
TAMARIND GARLIC + CHILLI SPICE PASTE
£4.99

DIRECTIONS

  1. In a small bowl, combine the Tamarind, Garlic & Chilli Paste, honey, soy sauce, oyster sauce and water.
  2. 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.
  3. Toss in the green beans and stir-fry for another 1–2 minutes until tender but still vibrant
  4. 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.
  5. Remove from the heat, add the basil leaves and stir until just wilted.
  6. 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.
  7. Spoon the chicken and beans over steamed jasmine rice, top with a crispy fried egg, and serve immediately.
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