Stir-fried Chicken with Mangetout

Chicken is a universal favourite and mangetout is also enjoyed everywhere and, as the name implies, completely. It is the imaginative use of spices and seasonings that gives any chicken/mangetout dish a distinctive character. And this is precisely what Thai cooks know how to do.

This is a simple chicken stir-fried dish with Thai flavours. Fast and easy to make, serve it with rice for a complete meal.


  • 450 g (1 lb) boneless chicken breasts, skinned
  • 2 teaspoons plus 1 tablespoon fish sauce or light soy sauce
  • 2 teaspoons Shaoxing rice wine or dry sherry
  • 1 teaspoon sesame oil
  • 2 teaspoons cornflour
  • 3 tablespoons groundnut (peanut) oil
  • 1 tablespoon Thai green curry paste
  • 225 g (8 oz) mangetout, trimmed
  • 3 fresh kaffir lime leaves or 1 tablespoon lime zest
  • 2 small fresh red or green Thai chillies, seeded and chopped
  • 2–3 tablespoons water
  • handful fresh basil leaves


Cut the chicken into 2.5cm (1 in) pieces. Combine the chicken with the 2 teaspoons of fish sauce, the rice wine, sesame oil and cornflour in a bowl. Mix well and let marinate for about 20 minutes.

Heat a wok until it is very hot and then add the groundnut oil. When the oil is very hot, add the chicken and stir-fry for 3 minutes, until lightly browned. When the chicken is browned, transfer it to a stainless-steel colander set inside a bowl, leaving behind about 1 tablespoon of oil in the wok. While the chicken is draining, reheat the wok, add the curry paste and stir-fry for 30 seconds. Then add the mangetout, the remaining fish sauce, lime leaves, chillies and water and stir-fry for 3 minutes or until the mangetout is cooked through. Add the drained chicken and basil leaves. Stir to mix well and cook for 1 minute. Turn onto a warm platter and serve at once.