Recipe: Stinky Chicken (minced chicken with thai basil (low-fat))

Mum first made this dish a number of years ago and I still make it for myself about once a week. Low in fat and delicious! This recipe originally appeared in a women’s magazine. The reason I call it stinky chicken is because my girlfriend used to run away from the kitchen when I was adding the (stinky) fish & oyster sauces – but even she has come to love this dish! Serves 4.

stinky-chicken

 

INGREDIENTS
1 tbs vegetable oil
4 garlic cloves, chopped
1 tsp grated ginger
1 long red chilli, seeds removed, chopped, plus extra finely sliced chilli to serve
500g chicken breast mince
4 kaffir lime leaves, finely sliced
2 tbs fish sauce
1 tbs oyster sauce
1 tbs kecap manis
1 tbs brown sugar
200ml chicken stock
1 handful thai basil leaves, finely sliced*
4 spring onions, thinly sliced
2 tbs chopped roasted peanuts
Leaves from 1 butter lettuce
Boiled jasmine rice, to serve
METHOD

Heat the oil in a wok over medium-high heat. Add the garlic, ginger and chilli and cook for 1 minute. Increase heat to high, add chicken and cook, stirring constantly, for 5-6 minutes until cooked through. Add the shredded lime leaves, fish and oyster sauces, kecap manis, brown sugar and chicken stock, and cook for a further 1-2 minutes. Remove from the heat and stir in basil and nuts. Serve chicken on lettuce leaves with rice and top with finely sliced spring onion and chilli.

*Substitute common basil for thai basil if unavailable