Photography: Joshua Dasey

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Asian, Thai
Cooking time: Less than 15 minutes
Special options: Diabetic, Egg free, Heart friendly, Lactose free
Course: Main
Favourite flavours: Chicken, Easy recipes, Spicy

Thai chicken with asparagus and basil

From the October 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

2 tablespoons peanut or rice bran oil
500g chicken thigh or breast fillet, cut into 1.5cm cubes
3 birdseye chillies
1 bunch asparagus, cut diagonally into 5cm pieces
1 cup torn Thai basil leaves
1½ tablespoons fish sauce
1 teaspoon caster sugar
steamed rice, lime wedges, to serve

METHOD

Heat oil in a wok on high. Stir-fry chicken in two batches for 4 minutes, until browned. Add chillies, asparagus and half of basil and stir-fry for another minute. Add fish sauce and sugar and toss to coat.

Transfer to a serving bowl and scatter with remaining basil. Serve with steamed rice and lime wedges.