Stir fried chicken with lemon, honey and snake beans

500 g skinless chicken breasts, diced
2 1/2 tbsp fish sauce
1 tbsp shaved palm sugar
1/2 tsp ground white pepper
1 tbsp peanut oil
2.5 cm piece ginger, finely chopped
2 gloves garlic, finely chopped
2 long green chilli, finely sliced
3 spring onions, cut into 2 inch batons
1 cup green beans, cut into batons
1/4 cup roasted peanuts
80 ml ShaoXing wine
150 ml lemon juice
2 tbsp honey
8 Thai basil leaves, torn
1/4 fried shallots


  1. Combine the chicken, fish sauce and palm sugar and pepper in a bowl. Marinate for 10 minutes
  2. Heat the peanut oil in wok, add chicken. Stir fry until mixture begins to caramelise then add the ginger, garlic, chillies, spring onions, snake beans and peanuts, and stir-fry for 2 minutes.
  3. Add ShaoXing wine, lemon juice and honey and cook until liquid has reduced and thickened into a sauce.
  4. Transfer to serving dish and garnish with Thai basil and fried shallots.

After a mini hiatus from the kitchen, I’m back with this recipe that I tried from my Teage Ezard cookbook (the one that Gerry bought for me). Once I read the words palm sugar, ginger, garlic, fish sauce, shaoxing wine, basil,I knew I had to try to cook this dish because it incorporates some of my favourite cooking ingredients. I didn’t add snake beans because I don’t like beans but added more spring onions instead.

The flavours came out exactly how I like my Thai dishes, sweet, sour, slightly spicy (green chillies have this wonderful spicy kick yet sour flavour) and with that fresh aroma of lemon juice and fragrance of ShaoXing wine. It’s a keeper recipe so do try it.

Lunch tomorrow is a cucumber, tomato and basil salad with some of the stir fried chicken and cashew nuts. We’ve officially moved in to the new office and the lunch room feels like a different world that I’m having trouble going out and actually doing work. The first yoga lesson of the season was also held today and it was soo good, made me realise how much I’ve missed yoga.

The weekend was so glorious that Mondayitis hit me extra hard today. So I’m back to counting down the days to Friday again (-___-).

2 Responses to “Stir fried chicken with lemon, honey and snake beans”

  1. 1 slappedbygunk August 11, 2009 at 7:22 pm

    Mmm that sounds like a lovely recipe, I must try it. So does it taste more Thai or more Chinese? Cos half the ingredients are Thai and half are Chinese.

    How was your move at work? Hope it went well.

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