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Three cup chicken- Martin Yan
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Ingredients | |
1 tsp | cornstarch |
2 tsp | light soy sauce |
3/4 pound | boneless, skinless chicken breast, thinly sliced |
2 tbsp | vegetable oil |
3 cloves | garlic, thinly sliced |
2 walnut-size shallots, thinly sliced 4 fresh chilis, thinly sliced | |
1/4 cup | soy sauce |
1/4 cup | chicken stock |
3 tbsp | palm sugar |
1 tbsp | sesame oil |
1/2 cup | Thai basil |
sweet basil leaves, alternative | |
1/2 small | onion, sliced |
Few sprig | spring onion |
Method
Combine the marinade ingredients in a bowl.
Add the chicken and stir to coat.
Set aside and let the chicken marinate for 15 minutes.
Heat a wok over high heat. Add the oil, swirling it to coat the sides of the wok.
Add the garlic and shallots and stir-fry for about 10 seconds until fragrant.
Add the chicken and cook for about 1 minute until no longer pink.
Add the chilis and long beans and cook until vegetables are tender crisp.
Add the soy sauce, chicken stock, fish sauce and sugar and bring to a boil, stirring for about 1 minute until sauce thickens.
Toss in the basil garnish with spring onion and serve.
Recipe uploaded with Shop'NCook for iPhone.
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