Amirgan's Chicken, chilli and kaffir lime stir-fry

Serves 4.
This recipe is best made just before serving.

Ingredients
500g chicken thigh fillets, sliced thinly
½ cup (125ml) vegetable oil
2 small fresh red chillies, sliced
2 cloves garlic, crushed
2 tablespoons grated fresh ginger
8 green onions (green shallots), sliced thickly
½ cup (125ml) chicken stock
2 tablespoons lime juice
¼ cup (60ml) oyster sauce
2 tablespoons caster sugar
5 kaffir lime leaves, shredded
500g fresh rice noodles
1 cup loosely packed Thai basil leaves
250g bean sprouts
¼ cup (25g) deep-fried shallots

Method
Heat a wok or large non-stick frying pan; stir-fry chicken with small amount of oil, in batches, until lightly browned.

Heat remaining oil in wok; add chilli, garlic, ginger and green onions; stir-fry until fragrant. Add the chicken stock, juice, oyster sauce, sugar, lime leaves and noodles; bring to the boil.

Return chicken to the wok with basil and bean sprouts; stir-fry until combined.

Serve sprinkled with fried shallots.



Amir Gan Abdullah