Friday, 17 December 2010

Stir-fried Chicken Fillet with Thai Basil Leaves

Not long ago, I have tried a similar version of this recipe using minced pork which you can refer to the recipe HERE. But for this recipe here I have replaced the minced pork with chicken fillet strips which brings up another flavour and texture of this unique Thai street food. With this version of "Stir-fried Chicken Fillet with Thai Basil Leaves" I am sure it would be a popular choice for those who don't eat pork or prefer something light and healthy such as chicken breast meat which low in fat content.

For a chance if you don't wish to serve it with rice, this dish can also be transformed into a great party food too. All you need to do is to serve it in smaller portion inside a small lettuce cups that is easier for the guests to pair it with cold beers or any other side dishes. Perhaps a glass of red wine would be great to accompany this dish during festive season too.

These are the ingredients and steps on preparing the chicken fillets with basil leaves:-

Ingredients: (serves 2)
300g Chicken Breast Fillet, cut thick strips
1 Cup Thai Sweet Basil Leaves, include the flower
4 Cloves Garlic, finely chopped
2 - 3 shallots, finely slices
2- 4 Small Chili, roughly chopped
2 Tablespoon Cooking Oil
2 Tablespoon Thai Fish Sauce
1 Teaspoon Dark Soy Sauce
2 - 3 Tablespoon Water
Lettuce Cups for serving, optional

Method:
1. Pick the clean leaves from the basil stalks and discard the hard stems, rinse and set aside.
2. Heat up the wok with oil till hot, throw in chopped garlic, shallot and chillies and stir-fry for a few second till light brown.
3. Stir in chicken fillets and stir-fry until the chicken changes colour, drizzle in dark soy sauce and fish sauce; continue to stir and mix well to allow the chicken to absord the seasoning.
4. Next add basil leaves and give it a quick stir for a few seconds to mix well with the chicken before add in the water and continue to stir-fry for a few seconds or until the leaves are wilted.
5. Remove the wok from heat, dish up the chicken mixture and serve it on prepared lettuce cups on the side of the steam white rice and a fried egg.


With this quick and easy recipe here you could easily prepared two or many different versions of this stir-fried dishes using Thai basil leaves to impress your family or guest in less than 30 minutes. Or if you prefer something more Oriental, you could also use the Thai Basil leave to cook the well-known Taiwanese poultry dish known as “Three Cup Chicken - 三杯鸡 “ which I would shared the recipe with you in the future post.


1 comment:

  1. This is a very interesting dish to me! Love the ingredients and all the flavors!

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