This Thai-inspired stir fry is perfect for a quick but impressive dinner, easy to knock up in a hurry and to give you a punch of flavour with not much effort.
Serve with either noodles or more traditionally sticky rice and I like it served with a crispy fried egg too! Perfect.
Recipe (serves 2)
2 free-range chicken breasts, sliced into flat pieces
1 red pepper, chopped
200g green beans, topped and tailed and cut in half
1 onion, sliced
1 tbsp vegetable oil
1 red chilli, sliced
3 cloves of garlic, crushed
1 inch fresh ginger, grated
1 bunch of basil, leaves only
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tsp fish sauce
1 tbsp honey or 1 tsp sugar
handful of cashew nuts
2 free-range or organic eggs
To serve – noodles or rice
Heat up a wok with the oil ’til smoking. Add the ginger, garlic and chilli and quickly stir-fry for 2 minutes, being careful not to burn.
Add the sliced onion and cook again for another 2 minutes. Next add in the chicken and stir-fry again so it browns and becomes nice and juicy.
Add in the pepper, green beans and cashew nuts and cook again for another 2 minutes.
Add in the light soy, dark soy, fish sauce and the honey or sugar. Add in the basil leaves and cook until the basil wilts and the sauce bubbles. You can add more honey if you like it sweet or more light soy sauce if you want more sauce.
Serve up alongside some Thai Jasmine rice or noodles, with a nice bubbly fried egg on top.
Tip – to cook the perfect egg, heat up a pan until smoking, add in some oil, then crack your eggs in so it bubbles up and crisps on the bottom but reminds nice and runny on top. Delicious.