Chicken and Stir-fried chilli vegetables

Name: Chicken and Stir-fried chilli vegetables
Yield: Serves 4
Cuisine: Australia
Ingredients: 2 red birds-eye chillies, finely chopped; 1 teaspoon freshly ground black pepper; 1 tablespoon finely chopped garlic; 2 teaspoons finely chopped ginger; 6 Chinese white cabbage/bok choy hearts, blanched and halved lengthwise; 6 Chinese white cabbage/bok choy hearts, blanched and halved lengthwise; 40 ml/1¼ fl oz fish sauce; 20 ml/¾ fl oz Chinese oyster sauce; 4 chicken thighs; vegetable oil, for deep-frying; 1 teaspoon Sichuan Spice Salt; 40 ml/1¼ fl oz light soy sauce; 2 teaspoons sesame oil; ½ red capsicum/bell pepper, finely sliced; ½ red capsicum/bell pepper, finely sliced; 12 snow peas, trimmed; 200 g/6½ oz bean sprouts; 1 cup Thai/holy basil leaves; 8 teaspoons Chilli Jam; 1 cup Thai/holy basil leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

4 chicken thighs
40 ml/1¼ fl oz light soy sauce
2</

Australian
Oceania
Australia
Main course

Method

Cut each chicken thigh into 2 pieces at the joint. Mix soy sauce with sesame oil and rub into flesh of chicken.
Heat vegetable oil in a deep-fryer or large pot to 180°C/350°F and fry chicken pieces, a few at a time, for 8 minutes, or until crisp and golden. Check flesh is cooked by inserting a skewer — flesh should be pink and juices should run clear. Remove ch