This Thai Basil Chicken Stir Fry is an easy midweek meal with just 10 minutes of prep and 10 minutes of cooking. With juicy chicken and thick sticky sauce, this is just like take out, but with a healthy twist.
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
500gramsSkinless Chicken Thighchopped into 2cm chunks
Add all the sauce ingredients into a jug, whisk together and set aside.
Heat a non stick wok on high heat, add oil and chicken, stir fry chicken until cooked through, (a few minutes).
Add red and green capsicum and snow peas. Stir fry for 1- 2 minutes.
Add diced chillies and stir through.
Pour over sauce and stir though for 1- 2 minutes. Sauce will begin to thicken.
Remove from heat, and add spring onions/shallots and stir through. Add thai basil and stir through.
Serve immediately with your favourite rice or noodles. (A few extra thai basil leave sprinkled on top adds a nice freshness as well)
Chicken: chicken thigh is best with this recipe as it has more flavour, however if you’re opposed to using thigh, chicken breast would work.
Thai Basil: Thai basil is usually available in the fresh food section of most big supermarkets. Thai basil is stronger than regular basil and has a slightly aniseed flavour which makes it perfect for Asian dishes.
Chilli: remove seeds from chillies for a mild flavoured dish. For more heat, leave some (probably not all!) of the seeds in. It may seem like a lot of chilli, but it works.
Capsicum: I used half red and half green capsicum, but use whatever colours you can get your hands on.
Granulated sweetener: I used monkfruit sweetener which measures like sugar. Alternatively you can use another natural sweetener that measures like sugar such as stevia.
Kecap Manis: this is a sweet soy sauce, available in the Asian food aisle of supermarkets. If you can’t find it, regular soy can be used with the addition of an extra teaspoon of sweetener.
Vegetable substitutions: instead of capsicums, use chopped zucchini. Instead of sugar snap peas, use snow peas. Asian vegetables like boy choy, pack choy and choy sum roughly chopped into pieces would also work.
Storing: store leftovers in an air tight container in the fridge. Reheat and eat within 2 days.
Freezing: Freeze without rice in serving sized containers, or as a complete meal with noodles. (Freezing with the rice soaks up too much of the sauce)