辣椒青蔥炒雞

Name: 辣椒青蔥炒雞
Cuisine: 泰國
Ingredients: 2 tablespoons 蔬菜油; 450g 雞肉; 3 tblsp chopped 大蒜; 3 tblsp chopped 青蔥; 3 紅辣椒; 2 tablespoons 魚露; 2 tsp 醬油; 2 tsp 糖; Handful 羅勒葉

類別: 雞肉

菜系: 泰國

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來源 ↗

食材

2 tablespoons 蔬菜油
450g 雞肉
3 tblsp chopped 大蒜
3 tblsp chopped 青蔥
3 紅辣椒
2 tablespoons 魚露
2 tsp 醬油
2 tsp 糖
Handful 羅勒葉

步驟

Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.

step 2

Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.

step 3

Return the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.