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Pad Krapow (Thai basil chicken)

2
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

sunflower oil

1 tbs

fresh red chilli

3 whole, small variety, deseeded, thinly sliced

brown onion

1 medium, thinly sliced

garlic

3 clove(s), finely chopped

chicken breast mince

500 g

green beans

200 g, sliced

red capsicum

1 medium, chopped

soy sauce

2 tbs

fish sauce

1 tbs

honey

2 tsp

salt reduced chicken stock

⅓ cup(s), (80ml)

fresh basil

2 cup(s), (1 bunch Thai basil), leaves picked, extra sprigs to garnish

egg(s)

4 medium

Instructions

  1. Heat a large wok over high heat. Add oil and heat for 20 seconds. Stir-fry chilli, onion and garlic for 1-2 minutes or until golden. Add mince and stir-fry, breaking up any lumps, for 2 minutes or until browned. Add beans and capsicum and stir-fry for 2 minutes or until just tender.
  2. Add soy sauce, fish sauce and honey and stir-fry for 1 minute. Add stock and simmer for 4 minutes or until liquid has reduced. Add basil and stir-fry until just wilted.
  3. Meanwhile, three-quarters fill a large saucepan with water and heat over medium-high heat until just simmering. Place 4 WW Egg Poachers over 4 drinking glasses, mesh-side down. Crack 1 egg into each and close lid. Place egg poachers in simmering water and cook for 3-4 minutes or until cooked to your liking. Carefully remove poachers and spoon out eggs.
  4. Serve stir-fry topped with a poached egg and extra basil.

Notes

SERVING SUGGESTION: Serve with cooked jasmine rice. TIPS: The WW Egg Poacher is available for purchase at the WW Online Shop (ww.com/au/shop). Keep the chilli seeds in if you want extra heat. You can use regular basil instead of Thai basil. Store any leftovers in an airtight container in the fridge for up to 3 days.

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