Garlic and Chilli Chicken with Basil
Preparation time: 10 min (plus marinating time)
Cooking time: 15 min
5 ProPoints per serve
600g chicken breast fillets, sliced thickly
2 cloves garlic, crushed
1 small fresh red chilli, sliced thinly
1 small fresh green chilli, sliced thinly
2 tablespoons lemon juice
1/4 cup (60ml) oyster sauce
2 tsp olive oil
2 medium white onions, sliced thickly
1 large red capsicum, chopped coarsley
2 large carrots sliced thinly
2 teaspoons cornflour
1 cup (250ml) chicken stock
1/4 cup firmly packed fresh basil leaves
4 green onions, sliced thinly
- Combine chicken, garlic, chillies, juice and sauce in medium bowl. Cover, refrigerate 3 hours or overnight.
- Heat half of the oil in wok or large frying pan. Stir fry chicken mixture, in batches, until chicken is browned, remove from wok.
- Heat remaining oil in wok, stir fry white onion, capsicum and carrot until onion is just soft.
- Return chicken mixture to wok with blended cornflour and stock, stir until mixture boils and thickens slightly. Stir in basil and green onion.