Cooking a midweek meal after a busy day couldn't be easier with this quick Thai stir-fry recipe. Grab a few fresh ingredients, a handful of pantry favourites and it's ready in a flash. You'll need to double the ingredients for a family of four.
1 tbsp peanut oil
6 shallots, cut into 3 cm lengths
1 large red chilli, seeded and sliced
1 clove garlic, crushed
2 chicken breast fillets, thinly sliced on the diagonal
½ tbsp sugar
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp water
100 g snow peas, blanched (plunge in boiling water, then refresh under cold)
1 bunch asparagus, cut into 3 cm lengths and blanched
¼ cup Thai basil leaves
2 cups steamed rice
2 tsp sesame seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a wok over high heat and fry shallots, chilli and garlic for 30 seconds. Add chicken and cook until golden. Combine sugar, oyster and soy sauces and water and add to pan along with blanched vegetables. Continue stirring for 1 minute, then add basil leaves. To serve, divide rice into two bowls, top with chicken stir-fry and a sprinkling of sesame seeds.