If you love stir-frying, then take your skills to the next level with this authentic Thai dish...
This recipe is included in this week's Ready to Cook Home delivery collection. You choose the number of serves, we source the ingredients and deliver them to your door.
1 cup long grain rice
360g free-range chicken breast
100g snake beans
150g Thai eggplant (or 2 small ones)
2 cloves of garlic
1 long red chilli
3 sprigs Thai basil
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp brown sugar
Cook the rice using the absorption method: place rice in a saucepan with 2 cups of cold water. Bring to the boil until the water has completely absorbed. Cover pot with lid, remove from heat and set aside for a minimum of 15 minutes.
Prepare chicken & veg
Next, cut chicken into thin strips. Top and tail beans, then cut into 5cm pieces. Cut eggplants 2cm into rounds. Thinly slice garlic then deseed and finely dice chilli. Remove the leaves of the Thai basil and discard stem. In a bowl combine the oyster sauce, soy sauce, sugar and a splash of tap water and set to one side.
Heat a wok or a fry pan with a drizzle of olive oil on a high heat. When hot, add the garlic, chilli and chicken to the pan and stir-fry for two minutes until the chicken has browned. Next, add the sauce mixture, beans and eggplant. Stir-fry for four minutes until cooked. Remove from heat and toss through Thai basil leaves.
Place rice in bowls and top with the stir-fried Thai chicken and remaining sauce.
This recipe is included in this week's Ready to Cook Home delivery collection.
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