Thai Basil Chicken Stirfry

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.

Course Dinner

Cuisine Thai

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 385kcal

Author Kim

Ingredients

Chicken

500 grams Skinless Chicken Thigh chopped into 2cm chunks
1 tablespoon peanut oil

Sauce

4 tablespoons Oyster Sauce
2 tablespoons Fish Sauce
2 tablespoons Kecap Manis
2 tablespoons Crushed garlic
1 teaspoon Granulated sweetener that measures like sweetener
2 tablespoons tap water
1 tablespoon Cornflour/cornstarch

Vegetables

2 Long red chilli diced
1 Long green chilli diced
1 cup Green Spring onions/shallots chopped
½ cup thai basil leaves
½ cup Red Capsicum chopped into 2cm pieces
½ cup Green Capsicum chopped into 2cm pieces
½ cup Sugar snap peas chopped

Instructions

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)

Notes

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)

Nutrition