Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
15 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
25 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
4 persons
![Product Image](https://kimball.com.my/wp-content/uploads/2021/11/recipe-standard-size-11.jpg)
Ingredients
- For sauce mix:
- 1 tbsp Kimball Oyster Flavored Sauce
- 1 tsp Cheong Chan Caramel Sauce
- 2 tsp fish sauce
- 1 tsp sugar
- 2 tbsp water
- 1 tsp cornflour
- 2 tbsp oil
- 4 cloves garlic, pounded coarsely together with 4 bird chillies
- 300g boneless chicken, coarsely chopped
- 4 long beans, cut into 3 cm lengths
- 2 cups thai basil leaves
- For serving:
- 4 fried eggs (1 egg per person)
Method
- Add oil from the wok and add pounded garlic and chilli. Stir-fry 3 minutes before adding chicken and long beans, cooking over high heat until chicken is firm.
- Pour in sauce mix and bring it to the boil. Cook another minute, add thai basil leaves and turn off heat.
- Stir to combine and spoon mixture over white rice. Serve hot with fried egg.