Directions
- 1Prepare and slice all vegetables and cut chicken thigh into bite-sized pieces. Make sure to separate the stems and leafy portion of the Chinese broccoli.
- 2Use mortar and pestle to grind red chillies, Thai chillies, and garlic into a paste.
- 3Prepare rice noodles by slicing them into thick pieces and separating each sheet.
- 4In a bowl combine all sauce ingredients.
- 5Heat 3 tbsp of neutral oil in a hot wok until shimmering and cook chicken thigh. Season with a pinch of salt and sear for 5-6 minutes before setting aside.
- 6Add more oil and sauté the chili garlic paste for a few seconds before adding the vegetables and the Chinese broccoli stems. Sauté for a few minutes then add back the chicken.
- 7Add rice noodles, sauce and thoroughly combine for a couple of minutes.
- 8At the very end toss in the leafy portion of Chinese broccoli and Thai basil. Sauté until the leaves have wilted and serve.
Ingredients
- 2 Chinese broccoli
- 0.5 onion
- 0.5 red bell pepper
- 0.5 lbs chicken thigh
- 2 red chillies
- 2 Thai chillies
- 6 cloves garlic
- 1 lbs fresh rice noodles sheet
- 3 tbsp Neutral oil
- 1 pinch Salt
- 1 handful Thai basil
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp thick dark soy sauce
- 1 tbsp fish sauce
- 1.5 tbsp palm sugar
Equipment
knifecutting boardmortar and pestlewokcooking spoontongs
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