Thai
10 Minute Kitchen
From
10 Minute Kitchen
season
1
episode
2
Basil Chicken with crispy rice
With
Kelvin Cheung
Ingredients
250g ground chicken breast
1 bell pepper (any colour), julienned
2 spring onions, chopped
1 onion, julienned
2 garlic cloves, sliced
1 whole green chilli, cut lengthways
Dry rice stick noodles, hydrated first
10ml light soy for seasoning noodles
60ml oyster sauce
10ml dark soy
10ml light soy
Corn starch slurry (1 tbsp corn starch mixed with 1 cup water)
Handful of basil
Method
Pre-heat frypan and add 1 tbsp of vegetable oil. Saute the ground chicken breast.
Once chicken starts to cook through, add spring onion, onion and garlic. Add chilli and continue to cook for 4-5 mins.
Heat a second pan, add 2 tbsp oil and when very hot, add noodles. Keep moving so they don't stick together.
Once the noodles have crisped up slightly on the outside, add the peppers, and season with light soy. Cook for another 2 mins.
To the chicken sauce, add oyster sauce, dark soy, light soy and a slurry of corn starch. Stir through and bring to boil.
Place noodles on the plate.
Remove the sauce from heat, add shredded basil, and spoon over the noodles.
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