Vietnamese-style chicken fricassee recipe
Ingredients
- 4 skinless chicken breasts, diced
- 75ml groundnut oil
- small handful of basil leaves
- 2 onions, finely sliced
- 1 inch piece of ginger, minced
- 2 cloves garlic, minced
- 50g green beans, finely sliced
- 1 small red chilli, de-seeded and diced
- 400ml chicken stock
- 50ml light soy sauce
- freshly ground black pepper
Each serving contains
- Energy
- 1170kJ 279.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 1.7g
- Sugars
- 5g
of the Reference intake
Carbohydrate 7.9gProtein 32.9gFibre 2.0g
Method
- Heat the groundnut oil over a moderate heat in a large casserole dish. Sweat the onions, ginger, garlic, chilli and a tablespoon of the soy sauce for 4-5 minutes, stirring occasionally.
- Add the chicken and French beans and reduce the heat a little. Cover with stock and add half of the basil leaves. Simmer for 10-12 minutes until the chicken is completely cooked and the juices run clear when a skewer is inserted. Then add the rest of the soy sauce.
- Spoon into serving bowls and garnish with black pepper and the remaining basil leaves.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
