Pad Krapow (Thai basil chicken)
Fresh red chilli
3 whole, small variety, deseeded, thinly sliced
1 medium, thinly sliced
3 clove(s), finely chopped
Chicken breast mince
200 g, sliced
1 medium, chopped
Salt reduced chicken stock
⅓ cup(s), (80ml)
2 cup(s), (1 bunch Thai basil), leaves picked, extra sprigs to garnish
- 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.
- 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.
- Place Egg Poacher Insert into Omelette Maker. Crack one egg into each cup. CLOSE and microwave on 70% power for 50 - 60 seconds, or longer for firm poached eggs. Carefully spoon out eggs. Repeat with remaining two eggs.
- Serve stir-fry topped with a poached egg and extra basil.