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
