Chris Hale is a previous quarter finalist on this years MasterChef competition and we're proud to say that he's recently started using White's of Old Cantley's Rapeseed Oil to cook with! Below is his recipe for a very tasty asian style chicken stir fry!
Prep Time: 10 minutes
Cook Time: 10 minutes
2-3 boneless chicken breasts, diced
1 shallot finely chopped
5-6 cloves garlic, minced or finely chopped
2 thumb-size pieces galangal OR ginger, thinly sliced into matchsticks
1 fresh red chili, thinly sliced
7-8 shiitake mushrooms, sliced
10 green beans, chopped
1 red bell pepper, sliced into strips
Generous handful fresh basil
5 Tbsp. White's garlic/chilli rapeseed oil
1 tin coconut milk
2 Tbsp. fish sauce
Juice of 1 lime
3 Tbsp. soy sauce
2 tsp. brown sugar
1. Combine 'stir fry sauce' ingredients together, stirring well to dissolve the sugar.
2. Place chicken in a bowl and pour over half of the stir-fry sauce, or enough to coat chicken. Toss well and set aside.
3. Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the shallot, garlic, galangal or ginger, and chili. Stir-fry until fragrant, 1-2 minutes. Add chicken, green beans and kaffir lime leaves (if using). Stir-fry 5-6 minutes or until cooked, adding more of the stir-fry sauce as you go.
4. Add mushrooms, red pepper, and enough stir-fry sauce to keep ingredients moist and simmering. Simmer 3-5 minutes, or until the vegetables have turned bright in color but still retain some crispness. Note: at this stage you can add as much or little sauce as you like.
5. Reduce heat to minimum and do a final taste-test
6. Top with a sprinkling of fresh basil and more fresh-cut chilli, if desired. Serve with plenty of Thai jasmine rice or noodles.