2 tbsp sesame oil
5cm (about 2 inch) piece ginger, peeled and finely julienned
6 garlic cloves, halved
5 large dried red chillies, cut into bite-sized pieces
800g (1.7 lb) chicken thighs, cut into bite-sized pieces
2 tsp cornflour (cornstarch) mixed 2 tsp water
½ cup Thai basil leaves (alternatively use Italian basil)
steamed rice, to serve
Stir-fry sauce:
3 tbsp Chinese Shaoxing wine
3 tbsp soy sauce
2 tsp dark soy sauce
2 tsp brown sugar
Yummy and Quick
If you’re busy in the day and need something super simple and quick, and not too pricey to throw down on the table this is gold. It’s so yummy too, I pair it with Marion’s Chinese Fried Rice.
Delicious weeknight dinner
Delicious, I love recipes with dried chilli because I can add them at the end accordingly so we can temper the flavour for our family.