Ken Homs Stir Fried Mixed Vegetables Recipes

KEN HOM'S STIR-FRIED CHICKEN WITH CHILLIES & BASIL

Ken Hom's stir-fried chicken with chillies & basil image

A traditional Thai dish packed with aromatic flavours, that's easy to prepare and packed with aromatic flavour

Provided by Ken Hom

Time 40m

Number Of Ingredients 9

Ingredients

2 tbsp vegetable oil
450g boneless skinless chicken thighs, cut into chunks
3 tbsp coarsely chopped garlic
3 tbsp finely sliced shallots
3 fresh green or red chillies , seeded and finely shredded
2 tbsp fish sauce (nam pla)
2 tsp dark soy sauce
2 tsp sugar
a large handful of Thai or ordinary basil leaves

Steps:

Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.
Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.
Return the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.

Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 2.07 milligram of sodium

STIR-FRIED CHICKEN WITH GINGERED VEGETABLES

Stir-Fried Chicken With Gingered Vegetables image

This healthy stir-fry is also delicious. Why go out and pay restaurant prices when you can eat so well at home?

Provided by Annacia

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

16 ounces chicken breasts, sliced into strips
salt, to taste
fresh ground black pepper
2 teaspoons vegetable oil
2 cups broccoli florets
2 teaspoons sesame oil
2 1/2 garlic cloves, peeled
4 teaspoons freshly grated ginger, more ot less to your taste
1 1/3 cups sliced carrots
1 1/3 cups snow peas
2/3 large red bell pepper, sliced into strips
1/8 teaspoon hot pepper flakes (or to taste)
4 teaspoons rice vinegar, apple cider vinegar also works well
2 teaspoons low sodium soy sauce

Steps:

Bring a medium pot of salted water to a boil.
Meanwhile, season the chicken with salt and pepper.
Heat the vegetable oil in a nonstick wok or large nonstick skillet over high heat.
When the oil is hot, add the chicken and cook, tossing with a wooden spoon, until the chicken begins to brown.
Turn off the heat and transfer the chicken to a plate.
Blanch the broccoli in the boiling water until the stems just begin to get tender, about 1 or 2 minutes.
Drain and set aside.
Add the sesame oil and garlic cloves to the wok.
Turn the heat to medium and cook until the garlic is fragrant and lightly golden.
Remove the garlic, add the ginger and cook for another minute.
Turn the heat to high, add the carrots and cook, tossing with a wooden spoon, for 2 minutes.
Add the peas, red peppers and hot pepper flakes, continue tossing with the spoon and cook for 1 minute more.
Add the chicken, broccoli, vinegar and soy sauce and cook for 2 minutes more.
Serve immediately over a bed of rice.

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