A dipping sauce or stir fry sauce? Let’s just say I have been using sweet chilli sauce interchangeably.
I am one of those people who enjoys a little sweetness in savoury food. If you enjoyed my sweet chilli prawns, I have a feeling you may like this one too.
A sweet scented basil and sweet chilli sauce, balanced with a savoury kick of fish sauce and freshly ground black pepper. This may not be an authentic Thai dish, but you’ll get some elements which make Thai food so desirable: fresh and flavourful.
Sweet Chilli & Basil Chicken Stir Fry
(Feeds 2 to 3 people with rice)
What you’ll need:-
- 2 cloves of garlic, finely chopped
- 500g skinless & boneless chicken thigh fillets, slice in strips
- Freshly ground black pepper, grind about 10 rounds
- 125g/4.4 ounces of mini sweet corns, halve lengthwise
- 1 red capsicum (bell pepper), slice lenghtwise
- 1/2 tbsp fish sauce *adjust to taste*
- 1/3 cup sweet chilli sauce (I used Trident brand)
- A handful of basil leaves
- Cooking oil
(1) In a large stir fry pan over medium heat, saute garlic in flavourless cooking oil until aromatic. (2) Add chicken, freshly ground black pepper (about 10 rounds of grinding) and fish sauce. Cook over high heat until slightly brown – see Note 1. (3) Add sweet corns and toss for half a minute or so. (4) Then add red capsicum and toss gently to mix. (5) Add sweet chilli sauce and toss to combine with the chicken mixture. Check for taste. Add more fish sauce if required. (6) Lastly, turn off the heat and stir in basil leaves. Toss to mix and serve immediately with rice.
Note 1: I apply the general principle of cooking a steak when browning the chicken slices i.e. try not to toss them around too much and cook over fairly high heat. I only flipped the chicken slices when they became slightly charred on the pan side down. I find this way will ensure the chicken to brown nicely, retaining its moisture at the same time.