Name: Thai Green Peppercorn Chicken with Basil & Green Beans
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves: 4
Cuisine: Thai
Ingredients: large handful of Thai basil leaves (or use regular basil); juice of 1 lime; 3 teaspoons fresh or brined green peppercorns; 1½ tablespoons oyster sauce; Steamed jasmine rice, to serve; 100 g (3½ oz) baby green beans, cut into 4 cm (1½ inch) pieces; 60 ml (2 fl oz/¼ cup) dark soy sauce; 1½ tablespoons fish sauce; 1 onion, halved and sliced into half moons; 500 g (1 lb 2 oz) boneless, skinless chicken thighs; 1 thumb-size green chilli, halved; 1 tablespoon vegetable oil; 3 garlic cloves

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

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.