Ingredients
- 1-2 large limes (about 2 tbsp)
- 3 tbs soy sauce
- 1/2 - 1 tsp chili flakes
- 1 tsp each brown sugar, fish sauce and sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1/2 tsp dried basil
- 4 skinless, boneless chickedn breasts
- 3 green oinions
- 2 red, green or yellow peppers
- 2 tsp vegetable oil
- 1 cup corsely chopped fresh basil
Preparation
Step 1
In a small bowl, squeeze juice from limes. It should measure about 2 tbsp. Stir in soy sauce, 1/2 teaspoon schili flakes, sugar, fish squce, sesame oil, garlic, ginger and dried basil until evenly mixed. Set aside.
Thinly slice chiken into long strips. Thily slice onions diagonally. Core and seed peppers then slice inot long thin strips.
Heat oil in a large, wide frying pan, perferablyt non stick, set over medium high heat. Add chicken. Stir-fry until pale golden from 3-4 minutes. (You may want to do this in batches) Remove and set aside.
Add green oinions and peppers to pan, adding a little oil if necessary. Stir often until peppers are tender-crisp, 2 minutes.
Re-add chicken to pan. Pour lime juice mixture into pan. Stir well until chicken and vegetables are evenly coated with sauce, 1 minute. Remove from heat and stir in fresh basil. For more kick, sprinkle in remaining 1/2 teaspoon chili flakes, if you like. Great spooned over rice noodles or steamed rice.