Thai chicken and basil sizzle

SERVES 4

WHAT YOU’LL NEED:

1½ tbsp vegetable oil

650g chicken breast portions, sliced into thin strips

250g chestnut mushrooms, quartered

250g medium egg noodles

2 red chillies, deseeded and sliced into thin strips

3 garlic cloves, crushed

2cm piece root ginger, peeled and finely grated

150g mangetout, sliced lengthways into thin strips

1 tbsp Thai red curry paste 100ml chicken stock

30g basil, leaves only

2 limes, 1 juiced and 1 cut into wedges, to serve

METHOD:

Put a large wok or frying pan over a high heat and add 1 tbsp of the oil. Season the chicken strips and add to the hot oil, then stir-fry for 4-5 mins until light golden all over.

Remove to a plate and set aside — you may need to do this in batches if you haven’t got a large wok. Add the remaining ½ tbsp oil to the pan and add the mushrooms. Stir-fry for 8 mins, adding a splash of water to the pan if it becomes too dry.

Meanwhile, cook the noodles according instructions and keep warm. When the mushrooms are softened and browned, add the chillies, garlic, ginger and mangetout and stir-fry for 1 min. Return the chicken to the pan (with juices on the plate), add the curry paste and stir-fry for 2 mins.

Pour in the chicken stock and cook for 1-2 mins until everything is sizzling and the chicken is cooked. Stir through most of the basil leaves, reserving some to garnish, and take off the heat. Add the lime juice and adjust the seasoning to taste. Divide the noodles between serving plates or bowls and top with the chicken and veg. Serve with a few fresh basil leaves and a wedge of lime.

Tip: Swap the noodles for brown rice if preferred. Cook 250g according to pack instructions and serve alongside the stir-fry.

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