Stir-fried minced chicken with basil (gluten free)
Category:
Main
Free from:
gluten, milk/lactose, egg, nuts, soya, sesame, mustard, sulphites, crustaceans, lupin
Contains:
molluscs (oyster), fish, meat, celery
Alternatives:
Use pork, beef or lamb as alternative meats or substitute meat for seafood/shellfish
Preparation time:
15 minutes
Cooking time:
20-30 minutes
Serves:
4 - 6 (would serve 6 in Thailand)
Ingredients
1 tablespoon oil
3 large chicken breasts
2 cloves garlic
1 red chilli
1/2 onion
8 vegetables (runner beans/green beans/baby corns/green pepper)
2 tablespoons gluten-free oyster sauce (e.g. Pearl River Bridge)
1/2 tablespoon fish sauce - check for molluscs
1 teaspoon sugar
200ml fresh water or chicken stock (e.g. Knorr) - check for gluten, milk/lactose
Small handful holy basil leaves (normal basil is a good substitute)
Method
Thai name: Phad Ka Prow Gai Sab
1. Peel and chop/crush the garlic. Thinly slice the chilli and onion. Finely slice the vegetables. Mince/chop the chicken
2. Heat the oil in a wok over a medium heat
3. Stir-fry the garlic and chilli for a minute or so
4. Add the chicken and onion. Stir-fry until the chicken is cooked (5-10 minutes)
5. Add the vegetables. Stir-fry for a further 5-10 minutes (until the vegetables are cooked to your liking)
6. Add the oyster sauce, fish sauce, sugar and stock. Continue to stir-fry for 5-10 minutes until the sauce reduces slightly
7. Tear any large leaves of basil. Add the basil to the wok. Stir. Remove from heat
Serving suggestion: Serve traditionally with rice and a well-cooked fried egg.
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
