Fried chicken with Thai basil and sugar snap peas

Ingredients for 2 servings:

• 350 g chicken breast, finely chopped
• 6 red chili peppers, finely sliced ​​or chopped
• 5 garlic cloves, finely chopped
• 5 cm ginger, finely chopped
• 150 g sugar snap peas, cut into pieces about 3 cm long
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp soy sauce, light
• 1 tsp cane sugar
• 2 stalks of Thai basil (Bai Kaphrao)
• 2 tbsp oil, peanut oil (or other)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

an interesting attack on the taste buds

Crush the red chilies, garlic, and ginger in a mortar and pestle. Heat the oil in a wok and fry the spice mixture for about 1 minute. Add the finely chopped chicken and fry for about 1 minute, stirring constantly. Add the snow peas, fish sauce, soy sauce, oyster sauce, and sugar. Stir briefly and fry for another 2 minutes. Set aside 10-15 large Thai basil leaves. Add the remaining torn leaves to the curry and mix. In a separate pan, toast the larger Thai basil leaves in a little oil and then sprinkle over the prepared dish. Serve immediately with fragrant or basmati rice.