...Thai Basil Chicken Stirfry

This year in our garden we chose to focus more on herbs and tomatoes as opposed to the beets, carrots and chard that we usually grow. One of our favourite herbs so far this season is the Thai basil. Its similar to regular basil but purple tinged and more fragrant. This recipe makes use of this delicious herb and was inspired by a dish we recently had at Juree's Thai Place. Aside from the basil the other star ingredient has to be the fish sauce which adds a nice fishy savouriness to the dish.
- 1 bunch of asparagus 
- 1 bell pepper, thinly sliced
- 1 onion, thinly sliced
- 3 stalks of celery, thinly sliced
- 2 chicken breasts (ours were pre cooked/leftovers)
- 1 lime
- 3 green onions, thinly sliced
- 1 bunch of Thai basil, roughly chopped
- 3 cloves of garlic, finely chopped
- 2 tbsp ginger, finely chopped
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp sugar

1. Heat a large frying pan over high heat and fry the garlic and ginger in canola oil until fragrant. (If you're using fresh chicken add it to the pan now and fry until half way cooked)

2. Add the celery and onion and fry for 2 minutes until slightly soft. Add the asparagus, bell pepper and pre cooked chicken and cook for a further 5 minutes

3. Squeeze over the lime, and add the soy sauce, oyster sauce, fish sauce and sugar. Cook for a further 2-3 minutes until the sauce reduces

4. Serve over rice


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