Ingredients
Serves 2
3 boneless and skinless chicken thighs, thinly sliced
¼ cup peanut oil
2 tbsp garlic chopped,
1 tbsp red chilli chopped
3 cups basil leaves
3 tbsp almonds
1½ cups bean shoots
1 dessertspoon fish sauce
1 dessertspoon soy sauce
Few sprigs of coriander
2 cups cooked jasmine rice
Crispy shallots
1 fresh lime
Method
Heat oil in wok, add garlic and chilli and fry for about 30 seconds.
Add chicken, basil and almonds and fry for a few minutes until chicken is almost cooked.
Add fish sauce, soy and bean shoots.
Serve on top of rice with crispy shallots, fresh coriander and lime.
Note: Use frozen chicken to make it easier to shred. This makes it a great last minute dinner recipe...you don’t have to thaw the meat!