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Stir-fried chicken and snake beans with chilli relish

"Walking the streets of Jakarta, I came across a stall with a cook behind a wok who looked around 12 years old, but was working the wok like a pro – so I just had to try his cooking. He whipped up a dish within minutes with wonderful sweet aromas of chilli wafting through the streets. I was very impressed with his skills and the simplicity of his dish." Luke Nguyen, Luke Nguyen's Street Food Asia

Stir-fried chicken and snake beans with chilli relish

Stir-fried chicken and snake beans with chilli relish. Credit: Alan Benson

  • serves

    2-4

  • prep

    15 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

2-4

people

preparation

15

minutes

cooking

10

minutes

difficulty

Easy

level

Ingredients

  • 3 red Asian shallots, diced
  • 300 g chicken thigh fillets, cut into bite-sized pieces
  • 5 tbsp chilli paste with soya bean oil (see Note)
  • 1 tbsp light soy sauce
  • pinch of salt
  • 100 g snake beans, cut into 5 cm lengths, blanched
  • 1 long fresh red chilli, sliced
  • 2 long dried red chillies, soaked in water for 10 minutes, sliced into 2 cm lengths
  • 2 spring onions (scallions), finely sliced
  • 2 coriander sprigs
  • steamed jasmine rice, to serve

Instructions

Heat the oil in a large frying pan or wok over medium heat. Sauté the garlic and red shallot for 2 minutes or until fragrant. Increase the heat to high, then add the chicken pieces and stir-fry for 2 minutes, then add the chilli paste, soy sauce and salt and stir-fry for another 2 minutes. Add the snake beans, sliced fresh and dried chili and spring onion, then stir-fry for another minute. Garnish with coriander and serve with steamed jasmine rice.

Note

• Chilli paste in soya bean oil is readily available in jars from Asian markets. I prefer the Pantai brand.

Photography by Alan Benson. Styling by Lucy Tweed. Food preparation by Tammi Kwok.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 24 October 2016 9:00am
By Luke Nguyen
Source: SBS



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