Thai Chicken Stir Fry - SPAR

Ingredients

• 2 to 3 boneless chicken breasts, or 5 to 6 chicken thighs, cut into strips or bite-size pieces
• 2 tablespoons vegetable oil
• 1 shallot, finely chopped, or 1/4 cup chopped purple onion
• 5 to 6 cloves garlic, minced
• 2 thumb-size pieces galangal or ginger, thinly sliced into matchsticks
• 1 fresh red chile, thinly sliced, or 1/4 to 1/3 teaspoon dried chile flakes
• 2 cups halved green beans
• 2 to 3 makrut lime leaves, optional
• 7 to 8 shiitake or other type mushrooms, sliced
• 1 red bell pepper, sliced into strips
• A generous handful of fresh basil
• 2/3 cup coconut milk
• 2 1/2 tablespoons fish sauce
• 3 1/2 tablespoons fresh lime juice
• 1 1/2 tablespoons soy sauce
• 1/3 to 1/2 teaspoon crushed dried chile (chili flakes)
• 2 1/2 teaspoons brown sugar
• Thai Jasmine rice or noodles
• Place the chicken in a bowl and pour over 1/4 cup of the stir-fry sauce, or enough to coat the chicken. Toss well and set aside.
• Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot or onion, garlic, galangal or ginger, and chili. Stir-fry until fragrant, 1 to 2 minutes.
• Add the chicken, green beans, and lime leaves (if using). Stir-fry 5 to 6 minutes or until cooked, adding more of the stir-fry sauce as you go.
• Reduce the heat to low and do a final taste-test, adding a little more fish sauce if you'd like more flavour or saltiness, or more lime juice if too salty or sweet.
• Top with a sprinkling of fresh basil and more fresh-cut chili, if desired. Serve with plenty of Thai jasmine rice or noodles. Enjoy.