Chicken Stir-fried with Scallions, Basil, and Lemon Grass
Lemon grass puts a yummy twist in this simple stir-fry meal.
Prep Time: 10M
Cooking Time: 15M
Serves: Serves 4
- 2-3 skinless boneless chicken breast halves (preferably free-range), about 7oz (200g) each, sliced into strips
- 1 tbsp cornstarch
- 2 tbsp Asian sesame oil
- bunch of scallions (green onions), sliced on the diagonal
- 3 garlic cloves, sliced
- 1 stalk fresh lemon grass, tough outer leaves removed, chopped
- 2 fresh red mild chile peppers, seeded and sliced
- 1 tbsp Chinese rice wine
- handful of fresh basil leaves
- sea salt and freshly ground black pepper
- Season the chicken with salt and pepper. Put the cornstarch in a bowl, and toss the chicken strips in it until very well coated.
- Heat 1 tbsp of the oil in a wok over high heat. Swirl around the pan, then add the chicken and stir-fry quickly, moving the chicken around the pan for 3-5 minutes until golden and cooked through. Remove with a slotted spoon, and set aside to keep warm.
- Carefully wipe out the wok with paper towels, reduce the heat to medium-high, and add the remaining oil. When hot, add the scallions, garlic, lemon grass, and chiles. Stir-fry for a couple of minutes, then increase the heat to high once again, and add the rice wine. Let bubble for a few minutes.
- Return the chicken to the pan to just heat through, stir in the basil, and serve at once with some fluffy rice.
- This is equally tasty made with shrimp instead of chicken.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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