It's been a while since I blogged about something I've cooked or baked so here goes.....
For our first anniversary we were given a cookbook published by one of the local schools. I have had a few recipes from it bookmarked for a while, but forgot I had this book until recently. I decided to make the recipe for garlic and chili chicken with basil because I had all the ingredients to hand and the recipe was also submitted to the book by one of the girls in my youth group whose mum happens to be an awesome cook! How could I resist?
I'm glad I made this, it was delicious and moreish, and was a great way to use up the chili I had. I'm looking forward to making more dishes from this book
Garlic and Chili Chicken with Basil
600g chicken breast, diced
1 small red chilli, deseeded and sliced
1 small green chilli, deseeded and sliced
2 cloves of garlic, crushed2 tsbp olive oil
1" ginger, peeled and finely sliced My addition to the recipe
2 tsbp lemon juice
1/4 cup oyster sauce
1 red pepper, chopped
1 cup chicken stock
2 onions, diced
2 tsp cornflour
4 spring onions, sliced thinly
1/4 cup fresh basil leaves
1. Combine chicken, chillies, garlic, lemon juice, oyster sauce and ginger in a bowl and leave to marinade for 3 hours.
2. Heat half the oil in a pan or wok. Stir fry the chicken until browned. Remove from the wok.
3. Heat the remaining oil in the wok and stir fry the onion and pepper until soft.
4. Return the chicken to the wok and add the cornflour and stock. Stir until the mixture thickens slightly.
5. Stir in the basil and spring onion. Serve with rice.