This Thai chicken recipe is so good you will want to lick the plate to enjoy it to the last drop!
Ingredients for 2 persons
• 200 g of chicken breasts
• 100 g of canned soybean sprouts (also known as mung beans sprouts)
• 150 g of fresh mushrooms
• 1 carrot
• 1 white or yellow onion
• 2 small red peppers (or 1 teaspoon crushed red pepper)
• 2 kaffir lime leaves (also known as combava)
• 1 teaspoon of dried garlic
• 1 teaspoon of ground ginger
• 2 tablespoons of olive oil
• 200 ml of chicken broth (= 200 ml of water + ½ cube of chicken stock)
• 2 tablespoons of soy sauce
• 1 handful of fresh basil leaves
Cut the chicken breast into strips.
In a frying pan, heat a tablespoon of oil and brown the chicken over high heat. Stop cooking when the chicken is cooked and lightly browned. Set aside the chicken on a plate.
Step 2: vegetables preparation
– Peel the onion, then mince
– Peel the carrot, then cut into slices.
– Wash the mushrooms. Cut the mushrooms into slices of the same thickness as the carrots.
– Remove the end of the peppers. Cut the peppers into thin slices.
If you do not like spicy dishes, use only one pepper for this recipe and remove the pips from the pepper before slicing.
Step 3: chicken broth preparation
Heat 200 ml of water and melt the chicken stock cube.
Add the soy sauce, then set aside.
In a bowl, mix a tablespoon of olive oil with the onion, pepper, garlic and ginger. Add the minced Kaffir lime leaves (remove the central hard part of the leaves).
In a pan, fry this mixture over medium heat, mixing well until onions are tender.
Then add the carrots, mushrooms and a few spoons of broth (made in step 3): the broth prevents the vegetables from sticking to the pan. Mix.
Continue cooking on high heat (8/10) for 10 minutes; stir regularly. The water contained in the vegetables will ensure that there will always be a little juice in the pan. If this is not the case, add a little broth to allow vegetables to cook properly without sticking to the pan.
After 10 minutes of cooking, the vegetables are tender. Leave the pan on the heat, add the cooked chicken and the remaining broth. Mix.
Continue cooking for 5 minutes.
To finish, add in the pan:
– Soybean sprouts (rinsed under water and drained)
– Chopped fresh basil.
On high heat, stirring constantly, warm up your meal before serving.