Stir-fried Chicken with Broad Beans

Name: Stir-fried Chicken with Broad Beans
Yield: Serves 4
Cuisine: Thailand
Ingredients: handful fresh basil leaves; 1 tablespoon light soy sauce; 2 teaspoons water; 1 teaspoon sugar; ¼ teaspoon freshly ground black pepper; 1 teaspoon salt; 3 large fresh red Thai chillies, seeded and sliced; 3 tablespoons coarsely chopped garlic; 3 tablespoons groundnut (peanut) oil; 900 g (2 lb) fresh broad beans, unshelled, or 350 g (12 oz) frozen shelled broad beans; 900 g (2 lb) fresh broad beans, unshelled, or 350 g (12 oz) frozen shelled broad beans; 2 teaspoons cornflour; 1 tablespoon Shaoxing rice wine or dry sherry; 1 teaspoon sesame oil; 1 tablespoon fish sauce or light soy sauce; 1 tablespoon Shaoxing rice wine or dry sherry; 450 g (1 lb) boneless chicken breasts, skinned; 1 tablespoon fish sauce or light soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Chicken cooked to perfection and paired with buttery broad beans – this is a popular, typically family dish that is transformed from the prosaic into something truly delightful by the addition of these marvellous seasonings. An easy dish to prepare, and most satisfying in every way.

Ingredients

Asia
Thailand
Dinner
Spicy
South East Asia

Stir-fried Chicken with Broad Beans

Ingredients

Method

Photos