Chicken stir fried with scallions, basil, and lemon grass

Special equipment • wok

SERVES 4

Ingredients:

2–3 skinless boneless chicken breast halves (preferably free-range), about 7oz (200g) each, sliced into strips

1 tbsp cornstarch

2 tbsp Asian sesame oil

bunch of scallions (green onions), sliced on the diagonal

3 garlic cloves, sliced

1 stalk fresh lemon grass, tough outer leaves removed, chopped

2 fresh red mild chile peppers, seeded and sliced

1 tbsp Chinese rice wine

handful of fresh basil leaves

sea salt and freshly ground black pepper

Method:

1 Season the chicken with salt and pepper. Put the cornstarch in a bowl, and toss the chicken strips in it until very well coated.

2 Heat 1 tbsp of the oil in a wok over high heat. Swirl around the pan, then add the chicken and stir-fry quickly, moving the chicken around the pan for 3–5 minutes until golden and cooked through. Remove with a slotted spoon, and set aside to keep warm.

3 Carefully wipe out the wok with paper towels, reduce the heat to medium-high, and add the remaining oil. When hot, add the scallions, garlic, lemon grass, and chiles. Stir-fry for a couple of minutes, then increase the heat to high once again, and add the rice wine. Let bubble for a few minutes.

4 Return the chicken to the pan to just heat through, stir in the basil, and serve at once with some fluffy rice.

Cook’s NoTEs:

Tossing the chicken in cornstarch is key; it gives it an almost batterlike coating, and makes the chicken light and a little crispy.

Chicken stir fried with scallions, basil, and lemon grass