This recipe is perfect for fans of spicy stir fry dishes, using fresh peppercorn and chillies to provide a good amount of heat, and a mixture of sauces, lime leaves and basil to provide flavour.
As with all stir fry recipes, once you have done the preparation work, the actual cooking is very straight forward, and the whole recipe should be ready under 15 minutes including prep. Lots of fresh ingredients are used that might be hard for some people to get hold of, so you could always cheat by freezing them so that they last longer! We bought lots of fresh peppercorn on our last trip to the asian store, and found that it kept well in the freezer.
Step 1: Add 2 cloves of garlic and 3 red bird eye chillies to a mortar and pestle, and crush into a paste.
Step 2: Heat 1 tbsp of cooking oil in a wok on a high heat, then add the paste we just made, and fry it for about 20 seconds. Then add 250g of sliced chicken breast, and stir fry for about 1 minute. Then add 1 tbsp of fish sauce, 1/2 tbsp of soy sauce, 2 tbsp of oyster sauce, 2 sliced red chillies, 1/4 cup of sliced green beans, 4 sliced krachai roots, 1/2 teaspoon of sugar and 2 tbsp of fresh peppercorn to the wok. Then tear up 4 pairs of kaffir lime leaves and add them to the wok too.
Step 3: Stir fry for about 2 to 3 minutes. As the stir fry begins to dry, add about 1 tbsp of water and continue stir frying for a couple of minutes more until the chicken is cooked. Once the chicken is cooked, add 1/4 cup of basil leaves, stir in, then serve and enjoy! This dish pairs well with some steamed jasmine rice.
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