About this recipe:This Thai favourite features lots of garlic, thinly sliced chillies and minced chicken breast. The dish is finished off with soy sauce and fresh basil leaves. Serve with rice.
2 tablespoons peanut oil
35g minced garlic (about 6 large cloves)
450g chicken breast, minced
12 chilli peppers, sliced into thin rings (Thai chillies work best)
2 teaspoons soy sauce
2 tablespoons fish sauce
40g fresh basil leaves
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Method Prep:15min › Cook:5min › Ready in:20min
Heat a wok over high heat until smoking. Pour in peanut oil, then immediately add garlic. Stir-fry garlic until it begins to turn golden brown, about 20 seconds. Mix in the minced chicken and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes.
Stir in the sliced chillies, soy sauce and fish sauce. Cook for about 15 seconds to soften the chillies, then add the basil, and continue cooking until the basil has wilted.
You can find Thai chillies in Asian grocery stores.