Thai Lime Chicken Stir-Fry Recipe

Мой муж очень любит тайскую кухню и все блюда такого плана. Листьев лайма и базилика у меня не было, поэтому добавила цедру лайма, а мелко порезанную куриную грудку превдарительно замореновала в авокадовом масле с добавлением итальянских сухих трав, острого перца, черного, соли и чеснока. Вместо болгарских перцев делала с брокколи.

3 spring onions (sliced)
1 chili (red fresh, or 1 tsp. chili sauce add more or less according to your preference)
6-8 Makrut lime leaves (cut into strips with scissors (available frozen in Asian/Chinese food stores)
4 garlic cloves (minced)
2 tbsp. fish sauce
2 tbsp. lime juice
1/2 cup basil (fresh)
2 tbsp. coconut (canola, or other vegetable oil)
2 tbsp. soy sauce (regular)
1 tsp. dark soy sauce (or 1/2 tbsp. regular soy sauce)
1-2 tsp. sugar (brown)
For the Chicken:
3 chicken breasts, or 5-6 thighs, cut into strips or bite-size pieces
2 bell peppers (1 red, 1 green, chopped into bite-size pieces)
1 onion (small chopped or cut into thin wedges)
1 handful basil (fresh)
2 tbsp. vegetable oil

Steps to Make It

For a step-by-step version of this recipe, see: How to Make Chicken Stir-Fry with Bell Peppers, Lime Leaf, and Basil.

First, make the sauce by placing all sauce ingredients in a food processor or mini-chopper. When cutting the lime leaves, be sure to discard any inedible stems.

Process well to form a thick sauce or paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.

Place 2 Tbsp. oil in a wok or large frying pan and set over medium-high heat.

Add the onions and chicken.

Stir-fry 6-8 minutes, or until chicken is well cooked. When stir-frying, add a little white wine (1 tbsp. at a time) whenever the wok/pan becomes too dry. This will keep the ingredients cooking nicely without having to add more oil (and fat/calories).

Add the bell peppers, and stir-fry another 2-3 minutes, or until the bell pepper pieces have softened slightly and are bright in color.

Turn heat down to medium. Now add the sauce, stirring well to incorporate. Tip: Try not to fry or over-heat this sauce, or you'll lose all the great flavor and health benefits.

Do a taste-test for salt and spice, adding more fish sauce if not salty enough, or more fresh chili (or chili sauce) if not spicy enough. If you prefer a "saucier" stir-fry, you can add a few tbsp. of chicken stock, coconut milk, or cream.

Tilt onto a serving dish, or portion out onto individual plates. Add a generous topping of fresh basil, and serve with either white or brown rice, or Thai coconut rice.

Источник: https://www.thespruceeats.com/thai-lime-chicken-stir-fry-p2-3217452