Thai Basil Chicken Stir Fry

2 Servings
25 min

The combination of basil and chilli in Thai cooking is one of the best flavour combinations! You may have seen my "Thai Basil Pork" recipe, which uses lean pork mince. This recipe is a slight variation on that which celebrates similar fresh flavours but ends up tasting like a completely different dish! This recipe uses tender chicken breast and it has sriracha and brown sugar in the sauce, giving the dish a bit of sweetness as well as the a fiery kick!


This dish only takes around 15 mins to cook, so it is perfect if you want a healthy, midweek dinner but are pushed for time.


This is a perfect recipe for a busy weeknight and or if you're craving a takeaway but want a healthier alternative.

Spicy thai basil chicken served with steamed jasmine rice.

Tender cubes of chicken breast coated in a fragrant and spicy sauce.

Give this a try for an authentic Asian experience!

Recipe details

  • 2  Servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients


  • 2 chicken breasts, cut into bite-sized pieces
  • 1 onion, diced
  • 4 cloves garlic, peeled and sliced
  • 1 tbsp sriracha sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp dried red chilli flakes
  • 2 tsps soft brown sugar
  • 15 fresh basil leaves, torn
  • Spray oil or 1 tbsp olive oil

Instructions


Heat a large wok until hot and spray with oil.
Add the onion and garlic and stir fry gently for 2-3 minutes until softened.
Add the chicken and stir fry until the chicken is fully cooked, about 5 minutes.
Add the sriracha sauce, soy sauce, fish sauce, sugar and dried chilli flakes and bring to a simmer.
Cook for 5 minutes over a low heat until the sauce has thickened.
Remove from the heat and stir in the basil leaves until wilted.

Tips

  • This dish is great served with rice or noodles. As it cooks very quickly, if you're serving with rice be sure to start cooking the rice before you start. if serving with noodles, you could start the noodles as soon as the chicken is cooked.

Amy Massey
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