The stir-fries of Thailand are often forgotten, as the curries get centre stage. Most stir-fries take less than half an hour to prepare and have a lighter finish than their Chinese cousins. The use of both basil and fish sauce in this dish give it that Thai signature. You can buy fresh peppercorns from your local Asian grocery store, but mostly I use bottled and they are fine. Their heat sneaks up on you, so don’t add too many.
Cut the chicken into bite-size pieces. Deseed one chilli half, put it with the garlic in a mortar and pestle and pound into a rough paste.
Heat half the oil in a wok or large frying pan over medium heat. Cook the chicken, in batches, for 7-8 minutes until golden. Add the chilli and garlic paste and the remaining oil and stir-fry for 1-2 minutes. Add the onion and beans and cook for another 2 minutes. Add the combined sauces and lime juice and stir-fry for another minute or until sticky. Remove from the heat, add the peppercorns and basil and toss to combine. Serve immediately with steamed jasmine rice and the remaining chilli half, thinly sliced.
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