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chicken thighs sugar fish sauce ground white pepper peanut oil yellow peppers garlic ginger red pepper snow peas Chinese cooking wine lemon juice soy sauce basil
Viewed: 53 - Published at: 8 years agoIngredients
- 1 3/4 lbs boneless skinless chicken thighs, thinly sliced
- 1 tbsp grated palm sugar or brown sugar
- 2 tsp fish sauce
- 1/4 tsp ground white pepper
- 1 tbsp peanut oil
- 2 medium yellow peppers, seeded and thinly sliced
- 3 cloves garlic, sliced thinly
- 1 piece (1/4-inch) fresh ginger, thinly sliced
- 1/2 tsp red pepper flakes
- 9 oz snow peas, halved lengthwise
- 1/4 cup Chinese cooking wine
- 1/4 cup lemon juice
- 1 tbsp reduced sodium soy sauce
- 1/2 cup loosely packed Thai basil leaves
Method
- Mix chicken, sugar, fish sauce and white pepper in a large bowl. Cover and refrigerate for 1 hour if time permits.
- Heat half the oil in wok on high heat. Add yellow pepper; stir-fry until softened. Add garlic, ginger, red pepper flakes and snow peas; stir-fry until fragrant and just tender. Remove from wok.
- Heat remaining oil in same wok. Add chicken mixture, in batches; stir-fry until almost cooked. Add wine, lemon juice and soy sauce; bring to a boil. Reduce heat to low; simmer, uncovered, for 2 mins. Return vegetable mixture to wok; stir-fry until heated through.
- Sprinkle with basil and serve with steamed rice, if desired.
