to make zingy basil chicken you will need
- 4 chicken breasts, cut into chunks
- 1 shallot, diced
- 3 garlic cloves, minced (use a microplane grater, save your fingers and don’t bother taking the skin off – here’s a cheap one!)
- 2 tsp soy sauce
- 1¼ tsp sriracha
- ½ tbsp fish sauce
- 1 tsp cornflour (½ syn)
- 1 tsp chilli flakes
- handful of basil leaves, chopped
Now, it’s been a while since we mentioned it, but you may know that we have a fabulous range of deals with Musclefood, including a couple where you get twenty four (or so) big breasts as part of the deal. That’s a lot of chicken! We genuinely love Musclefood chicken – it’s big, it doesn’t leak water like a sieve and it actually tastes of chicken as opposed to ennui and regret. You can view all of our Musclefood deals here, and don’t worry, it’ll open in a new page.
Don’t worry, the fish sauce doesn’t taste fishy. It doesn’t even smell like a tramp’s foot, which is what I had always assumed. It just adds a nice note to the dinner, if you’ll forgive me such a froufrou term.
Oh and I know there’s half a syn in the entire dish. But that’s an eighth of a syn per serving – it serves four. If you want to syn it, have a good hard look at your life and ask yourself if you’re living it to the full.
to make zingy basil chicken you should:
- in a small bowl, mix together soy sauce, sriracha, fish sauce, cornflour and chilli flakes along with 1tsp water
- heat a large pan over medium-high heat, add a couple of squirts of spray oil and cook the diced shallot and garlic for about thirty seconds
- add the chicken and keep stirring frequently until cooked
- when the chicken is cooked, add the sauce to the pan and cook for a further minute, making sure the chicken is well coated
- remove from the heat and stir in the basil
- serve