Stir-fried chicken with rice, carrots, snowpeas and coriander
Carrots can be round, stumpy, small, large or tapering and the length depends largely on the temperature in which they are grown. Those from hot climates tend to be short and stubby, whereas cool-climate carrots are usually long and slender.
Ingredients
1 1/2 (300g) cups jasmine rice
3 cups cold water
vegetable oil
500g sliced chicken breast
1 chopped brown onion
2 cloves chopped garlic
1 finely sliced long red chilli
2 small peeled sliced carrots
half a sliced red capsicum
100g trimmed halved snowpeas
2 tsp brown sugar
2 tbsp fish sauce
2 tbsp soy sauce
1/4 tsp sesame oil
1/4 cup thai basil leaves
1/3 cup coriander leaves
Method
Combine 1 1/2 (300g) cups jasmine rice with 3 cups cold water and cook covered over low heat for 10-12 minutes or until tender. Spread on a tray and refrigerate.Heat 2 tbsp vegetable oil in a wok or large frying pan and add 500g sliced chicken breast fillets and stir-fry until lightly browned.
Add 1 chopped brown onion, 2 cloves chopped garlic and 1 finely sliced long red chilli. Add 2 small peeled sliced carrots, half a sliced red capsicum and stir-fry until vegetables are tender and chicken is cooked. Add cooked rice, 100g trimmed, halved snowpeas, 2 tsp brown sugar, 2 tbsp fish sauce, 2 tbsp soy sauce, 1/4 tsp sesame oil and toss until heated through.
Remove from heat and add 1/4 cup thai basil leaves. Toss gently and serve topped with 1/3 cup coriander leaves.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
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