If you love cooking a stir-fry then take your skills to the next level with this authentic Thai dish... Simple and full of flavour, this is made with free range chicken breast, Thai eggplant and snake beans.
30 Minutes. Free Range. Dairy Free. Get out the wok!
360g free range chicken breast
100g snake beans
150g Thai eggplant (or 2 small ones)
2 cloves of garlic
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 teaspoon brown sugar
1 long red chilli
3/4 cup white rice
Cook rice & prepare ingredients
Using absorption method, cook rice. Place rice in a saucepan with 1.5 cups of cold water. Bring to the boil until air bubbles have formed and liquid has absorbed. Cover pot with lid, remove from heat and set aside for a minimum of 15 minutes. Next, cut chicken into thin strips. Top and tail beans and cut into 5cm pieces. Cut eggplants into rounds. Thinly slice garlic then deseed and finely dice chilli (optional). In a bowl combine the oyster sauce, soy sauce, sugar and a splash of tap water and set to one side.
Heat a wok or a fry pan with 2 tablespoons of oil on a high heat. When hot, add the garlic, chilli and chicken to the pan and stir-fry for 2 minutes until the chicken has browned. Next, add the sauce mixture, beans and eggplant. Stir-fry for 4 minutes until cooked. Remove from heat and toss through Thai basil leaves.
Place rice in bowls and top with the Thai chicken.
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