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Ingredients
- 2 tablespoons peanut oil
- 500 g (1 lb 2 oz) skinless chicken thigh fillets, cut into 2 cm (3/4 inch) pieces
- 1 small brown onion, thinly sliced
- 1 small red capsicum (pepper), seeded and thinly sliced
- 200 g (7 oz) snake beans, trimmed, cut into 5 cm (2 inch) lengths
- 2 garlic cloves, crushed
- 2 teaspoons finely grated fresh ginger
- 1 teaspoon chilli paste
- 2 tablespoons fish sauce
- 1 tablespoon light soy sauce
- 2 tablespoons lime juice
- 750 g (1 lb 10 oz/4 cups) cold cooked jasmine rice
- 115 g (4 oz/1 cup) bean sprouts, trimmed
- 3/4 cup coriander (cilantro) leaves
- 15 g (1/2 oz/1/4 cup) crisp fried shallots
Method
1. Heat a wok over high heat. Add half the oil and swirl it around the wok to coat the side. Stir-fry the chicken, in batches, for 3-4 minutes or until browned. Transfer to a plate.
2. Heat the remaining oil in the wok. Add the onion, capsicum and beans and stir-fry for 2-3 minutes or until the vegetables are tender. Add the garlic, ginger and chilli paste and stir-fry for 1 minute. Return the chicken to the wok with the fish sauce, soy sauce and lime juice and stir-fry for 1 minute.
3. Add the rice and stir-fry for 2-3 minutes or until heated through. Add the bean sprouts and coriander and toss to combine. Serve sprinkled with the fried shallots.
