This Stir Fry Is BETTER Than Takeout… And Better For You

By Chef Jack Ovens · 30 min

Ingredients

Instructions

1. Put the peanut oil in a saucepan over low to medium heat, add the garlic and chilli and cook 20–30 seconds until fragrant without browning. Add the washed jasmine rice and stir for 30 seconds to coat. Add the water and a pinch of salt, and bring to the boil.
2. Once boiling, cover, reduce the heat to low and simmer for 12 minutes until the liquid is absorbed. Turn off the heat and leave covered for 5 minutes, then fluff with a fork.
3. Finely dice the chicken thighs into small, even pieces. In a small bowl, mix the oyster sauce, light soy sauce, dark soy sauce, fish sauce, honey and water. Set aside.
4. Heat the neutral oil in a wok or large non-stick pan over medium-high heat. Add the garlic and chilli and stir-fry for 20–30 seconds until fragrant.
5. Add the chicken, spread it out and leave for 30 seconds, then stir-fry for 3–4 minutes until cooked through and lightly caramelised.
6. Add the onion, red bell pepper and green beans and stir-fry for 1–2 minutes until bright with a little bite.
7. Pour in the sauce and toss. Cook for 1 minute until it thickens and coats the chicken.
8. Turn off the heat, add the Thai basil and toss until just wilted. Serve over the rice with lime wedges and sliced chilli.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicOnionRiceBell pepperLimeChicken thighGreen bean