For many, Friday is takeaway food night. We say ditch the takeaway for our easy-to-make Thai Basil Chicken. With classic Asian flavours, it’ll be just as tasty, if not better.
Serves: Four
Time: 25 minutes
Ingredients
- 4 boneless, skinless chicken breast halves, cut into thin strips
- 1 tablespoon oil
- 1 1/4 cups chopped shiitake (or button) mushrooms
- 2 large garlic cloves, minced
- 1/8 teaspoon red chilli flakes
- 2 teaspoons lime zest
- 3 1/2 tablespoons oyster sauce
- 1/2 cup chopped basil
- 1 cup jasmine rice, cooked according to package directions, to serve
- basil leaves, to serve
Method
Over medium heat, add the oil to a large frypan. Add mushrooms, garlic and chilli flakes, and sauté for three minutes. Remove from the pan and set aside.
To the same pan, add the chicken and sauté for about four minutes, until tender and just cooked. Return the mushroom mixture to the pan and add the lime zest, oyster sauce and basil, and heat through.
On a serving plate, add the cooked rice, then top with the chicken and garnish with the basil leaves.
