CHILLI CHICKEN AND PASTA STIR - FRY

INGREDIENTS

• 500g chicken thigh fillets

• plain flour

• oil for deep-frying

• 1 tablespoon olive oil

• 1 onion, chopped

• 1 clove garlic, crushed

• 1 small fresh red chili, finely chopped

• 2 stems of lemon grass, chopped

• 1 cup ( 80g ) fusilli pasta

• 2 tablespoons fish sauce

• 1/3 cup coconut milk

• 1/4 cup shredded fresh basil 

CHILLI CHICKEN AND PASTA STIR - FRY METHOD:

Cut chicken into thin strips, toss the chicken in flour, and shake away excess flour. Deep-fry chicken in hot oil until lightly browned; drain on absorbent paper.

Heat olive oil in a pan or wok, add onion, garlic, chili, and lemongrass, stir - fry until onion is soft.

In a large pot of boiling water, add pasta and cook, uncovered, for 2 minutes, then drain. Add pasta, sauce, coconut milk, and basil to pan, stir - fry until heated through.

Serves 4.

Note: Best made just before serving.

Freeze: Not suitable.

Microwave: Pasta suitable .

 

Also Read: CHICKEN TORTELLINI WITH CREAMY TOMATO SAUCE