Recipe Inspired By Paste Restaurant / Mittagong NSW

Adapted By Kath Sutherland / Hospitality Chain

Ingredients:

• 1 pound (450g) boneless, skinless chicken breasts, diced
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds, crushed
• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 red bell pepper, julienned
• 1 cup Thai basil leaves
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon fish sauce (optional)
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (adjust to taste)
• Lime wedges, for serving
• Cooked jasmine rice, for serving

Instructions:

1. Prepare the Chicken:
   • Start by marinating the diced chicken. In a bowl, combine the soy sauce, oyster sauce, fish sauce (if using), sugar, black pepper, and red pepper flakes. Add the diced chicken and toss to coat. Let it marinate for about 15-20 minutes.
2. Toast the Spices:
   • In a dry pan over medium heat, toast the cumin seeds and crushed coriander seeds for about 1-2 minutes until fragrant. Be careful not to burn them. Remove from the pan and set aside.
3. Stir-Fry:
   • Heat the vegetable oil in a wok or a large skillet over high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
   • Add the marinated chicken to the wok and spread it out in an even layer. Allow it to sear for 2-3 minutes on one side, then stir-fry until the chicken is cooked through and no longer pink.
   • Push the chicken to the sides of the wok and add the sliced onions and julienned red bell pepper. Stir-fry for 2-3 minutes until the vegetables start to soften.
4. Combine and Season:
   • Add the toasted cumin and coriander seeds to the wok, tossing everything together.
   • Add the Thai basil leaves and continue to stir-fry for an additional 1-2 minutes until the basil is wilted.
5. Final Touches:
   • Taste and adjust the seasoning. You can add more soy sauce, fish sauce, or red pepper flakes if desired.
   • Once everything is well combined and heated through, remove from heat.
6. Serve:
   • Serve the stir-fried chicken over cooked jasmine rice.
   • Garnish with additional fresh Thai basil leaves and lime wedges on the side for squeezing over the dish.