Thai chicken and basil sizzle recipe
Chef:
Tesco
Prep:
10 mins
Cook:
15 mins
A tasty chicken dish that will compliment rice or noodles - perfect for a family meal
4 x 150g skinless chicken breast fillets
125g chestnut mushrooms
2 hot red chillies
3 cloves garlic
2cm piece fresh root ginger
1 medium pot fresh growing basil
2tbsp groundnut oil
2tsp (10g) Thai red curry paste
100ml chicken stock
Juice of 2 limes
Salt & pepper
Slice each chicken breast into six diagonal strips and slice the mushrooms. Set aside.
Halve the chillies lengthways and de-seed then cut into very thin long strips. Peel and finely chop the garlic and ginger.
Cut all the basil from the pot and discard stalks; set leaves aside.
Heat the oil in a large non-stick frying pan or wok and stir-fry the chicken for 2 minutes, then add the chillies, garlic, ginger and stir for another minute.
Add the mushrooms and curry paste and stir for half a minute.
Pour in the chicken stock and lime juice and stir for a further minute until sizzling an the chicken is cooked through, then stir in most of the basil leaves - immediately remove from the heat and serve straight away garnished with the remaining basil leaves.
Serve with rice or noodles
Serves
4
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Chicken, Pasta & Noodles, Vegetables, Rice
Recipe Type
Dinner, Easy, Family Dinners, Quick Meals
Level of Difficulty
Easy
Try serving each portion with 100g cooked wholewheat noodles – adds 140 calories.
