Thai Stir Fry

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Thai Stir Fry / Karen E. Photography (p)

Serves : 4

Ingredients :

• 350gr Jasmine Rice, washed
• 1 litre Water
• 5ml Fine Salt

Method :

1. Place the rice, water and salt in a pot and boil for 5 minutes with the lid on.
2. Turn down to a low heat, and cook for another 15 minutes, almost steaming the rice.
3. Keep aside.

Ingredients : 

• 15ml Sesame Oil
• 100gr Onions, sliced
• 10gr Fresh Garlic, grated
• 10gr Fresh Ginger, grated
• 4 Fresh Chillies, sliced
• 400gr Chicken Breast, cut in strips
• 200gr Long Stem Broccoli/ Tender Stem
• 100gr Cashew nuts, roasted
• 3 Limes, freshly squeezed
• 15ml Fish Sauce
• 15ml Soy Sauce
• 20gr Fresh Basil
• 20gr Spring Onions, sliced

Ingredients :

1. In a very hot pan, heat the sesame oil.
2. Fry the onions, garlic, ginger and chilli until browned.
3. Add the chicken and fry until starting to colour.
4. Add the broccoli and cashews.
5. When the chicken is cooked add the lime juice, fish sauce and soy sauce.
6. With your hands roughly tear the basil into the mixture and add the spring onions.
7. Toss well together and serve with the cooked Jasmine rice.