Thai-inspired chicken and sea bean stir fry with Thai basil, jasmine rice and prik nam pla
Ethan Chlebowski · ♥ 18.2K likes · 554.2K views · 6 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chicken breast
- salt
Butterfly the chicken breasts to thin them, salt both sides and refrigerate.
- 200 g jasmine rice
- 300 g water
- 1 slice ginger
Wash 200 g jasmine rice 2-3 times to remove excess starch, drain, add 300 g water and optionally a slice of ginger.
Turn off the stove, put a towel over the pot and the lid on, and steam 25 minutes off the heat.
- 50 g fish sauce
- 20 g lime juice
- 2–3 whole chilies
- sea beans
- ginger
- green onion
- Thai chilies
- Thai basil
Make the prik nam pla: 50 g fish sauce, 20 g lime juice and two to three finely diced chilies.
- 15 g neutral oil like peanut oil
- salt
Heat 15 g neutral oil in a wok over medium; saute the green vegetables with a pinch of salt two to three minutes; remove.
- 10 g oil
Turn the heat to high, add 10 g oil and the cubed chicken; cook through with some brown bits.
Return the vegetables, add the aromatics and ripped Thai basil, stir fry a minute or so; heat off, optional pinch of MSG.