If you're not into cooking that much but would like to eat something homemade that's quick and easy, then you must try this recipe. This Thai-inspired dish is hot and is as yummy as it looks on the picture. The chicken stays plump and juicy, the veggies are vibrant and crunchy, and the sauce is simply spicy and succulent. Plus it looks damn great, people will think you spent hours cooking this gourmet stir-fry. It's incredibly easy and fast to make that anyone can cook it. It's great for people on the go with hectic schedules or busy jobs. Proof - my brother Chi (aka Chico), who loves frozen ready-made meals, who enjoys eating out and taking out, who seldom enjoys cooking or rarely gets excited about food...made this delicious and colourful dish, all by himself and before my very own teary eyes. Tears of joy, of course. **As the dish came together, I could already smell the heavenly fragrance simmering from the stir-fried chicken and eggplants. My stomach was growling like a lion. I was ready to devour the entire plate.
It's 15 minutes of preparation and 10 minutes of cooking.
Recipe "au pif":
3/4 lb chicken breast, cut in thin 2 inch slices
2 garlic cloves, finely minced
2 asian eggplants (or baby eggplants) cut diagonally in thin slices
1 red bell pepper, julienned
2 red hot chillies, thinly sliced
3-4 tbsp of soy sauce
1 1/2 tbsp of oyster sauce
handful of basil leaves to garnish
Oil for stir frying*
Mix chicken with soya sauce, oyster sauce and garlic, with your hands. Leave it to marinate for minimum 30 minutes (the longer the better - more flavour)
*
Heat oil in 12 inch wok (or large skillet) on high heat. Add in the chicken and you should hear that sizzzzzling.... and stir-fry until half cooked (should still see a little bit of pink in the center of the chicken), for about 2 minutes.
*
Add in the sliced eggplants and stir. Lower the heat to medium-high. Cover for about 3-4 minutes.
*
Remove lid and add in the red bell peppers and the chillies, stir for about 2 minutes. Cover for another 2-3 minutes.*
Chicken should not be overcooked but tender and juicy, eggplants well cooked and red bell peppers are vibrant red and crunchy. Covering the wok should have created juice from the eggplants and the red bell peppers.*
Garnish with basil.*
Serve with steamed Jasmine rice.*
Serves 4 people.
*You'll not only impress your guests but yourself too, especially if you consider yourself a novice in the kitchen.
3/4 lb chicken breast, cut in thin 2 inch slices
2 garlic cloves, finely minced
2 asian eggplants (or baby eggplants) cut diagonally in thin slices
1 red bell pepper, julienned
2 red hot chillies, thinly sliced
3-4 tbsp of soy sauce
1 1/2 tbsp of oyster sauce
handful of basil leaves to garnish
Oil for stir frying*
Mix chicken with soya sauce, oyster sauce and garlic, with your hands. Leave it to marinate for minimum 30 minutes (the longer the better - more flavour)
*
Heat oil in 12 inch wok (or large skillet) on high heat. Add in the chicken and you should hear that sizzzzzling.... and stir-fry until half cooked (should still see a little bit of pink in the center of the chicken), for about 2 minutes.
*
Add in the sliced eggplants and stir. Lower the heat to medium-high. Cover for about 3-4 minutes.
*
Remove lid and add in the red bell peppers and the chillies, stir for about 2 minutes. Cover for another 2-3 minutes.*
Chicken should not be overcooked but tender and juicy, eggplants well cooked and red bell peppers are vibrant red and crunchy. Covering the wok should have created juice from the eggplants and the red bell peppers.*
Garnish with basil.*
Serve with steamed Jasmine rice.*
Serves 4 people.
*You'll not only impress your guests but yourself too, especially if you consider yourself a novice in the kitchen.
2 comments:
Thank you for this recipe. I tried it today and it came out really good!
You're welcome! I'm sure my brother would be pleased to know that. It really is good.
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