Stirfry Chicken with Roasted Chili Paste, Asparagus and Thai Basil.
I was craving some zingy thai flavors this week. This stirfry was whipped together in 15 minutes. A quick chop of your key ingredients and then it's minutes for a tasty balanced meal. I love those kinds of dinners.
1 red onion (If in the U.S. use a small red onion and not the giant ones you commonly find)
2 tsp Roasted chili paste ( This is not Sambel Olek, don't confuse the two)
1 TBSP Fish Sauce
1 TBSP Oyster Sauce
1 TBSP Shaved palm sugar (you can substitute in brown sugar if you cannot access palm sugar)
1 large handful of Sprouts
Approx 2 cups chopped Asparagus (Small and fresh is best)
Half Cup Thai Basil leaves
Coriander (cilantro) leaves for garnishing.
If you would like to garnish with egg as well lightly beat 2 eggs in a bowl, add a splash of fish sauce and mix. Heat 1 1/2 TBSP oil in wok, throw in egg tipping pan to let it spread around like you are making an omlette or crepe. Allow it to cook quickly flipping when ready to cook the other side without break it apart.
When completely cooked remove from wok and slice into long strips.
Heat 2 TBSP of vegetable oil in wok, add onions and stirfry briefly.
Add Garlic and stirfry briefly.
Add Chicken and cook a few minutes.
Add your asparagus, stirfry briefly.
Add chili paste, oyster sauce, fish sauce and palm sugar.
Cook until chicken is tender, only a few minutes.
Add basil, sprouts, and stirfry until greens are slightly wilted.
Transfer to serving plate, serve with Steamed jasmine rice and garnish with coriander and egg if desired.