Recipe :: Chilli Chicken Stir Fry for a Midsummer Wedding

I'm trying to think of things to make that taste just as good cold as they do hot. I also want recipes that are low-fuss; we have a lot to make leading up to our wedding! So while hunting online and in my cookbooks for the right recipes I was also visiting OP shops, home-ware shops and cooking supply shops for serving platters and serving containers for canapé portions. I found a bunch of Asian serving spoons in an Asian Grocer in Richmond, which look great presenting the mouthful sized portions for this colourful, tasty recipe.

Chilli Chicken Stir Fry

INSPIRED BY: Jules Clancy @ Stonesoup
PREP: 15 min
PARTY SERVINGS: 20

INGREDIENTS

500 g minced chicken
3 large red chillies, thinly sliced
2 tbsp fish sauce
2 limes, cut in half
1 bunch basil leaves, washed
vegetable or peanut oil
chives
salt & pepper

DIRECTIONS

1/ Heat a wok or large frying pan over a high heat for a few minutes. When the pan is hot, add a little peanut or vegetable oil and stir fry the chicken and chillies for a few minutes or until chicken is cooked through. Season to taste.

2/ Add fish sauce, lime juice from one lime and remove from the heat. Taste and add more sauces if you think it needs it. Toss in basil leaves after the stir fry has cooled a little.

Serve hot or cold, garnished with chives and finely chopped basil leaves.

xx S & T