Basil chilli chicken stir-fry recipe

Basil chilli chicken stir-fry recipe

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Spice up dinner time with this basil chilli chicken stir-fry. Ready in just 35 minutes.

The ingredient of Basil chilli chicken stir-fry recipe

  1. 1 tablespoon salt-reduced soy sauce
  2. 1/4 cup oyster sauce
  3. 2 tablespoons kecap manis
  4. 2 teaspoons honey
  5. 1 tablespoon vegetable oil
  6. 1 tablespoon vegetable oil
  7. 150g snow peas, trimmed
  8. 2/3 cup fresh Thai basil leaves
  9. 1 long red chilli, thinly sliced
  10. Steamed jasmine rice, to serve
  11. 1 tablespoon salt-reduced soy sauce
  12. 1 tablespoon fish sauce
  13. 2cm piece fresh ginger, peeled, finely grated
  14. 3 garlic cloves, crushed
  15. 1 long red chilli, thinly sliced
  16. 500g Lilydale Free Range Chicken Thigh, cut into 3cm chunks

The instruction how to make Basil chilli chicken stir-fry recipe

  1. Make Chilli Chicken Marinade. Place soy sauce, fish sauce, ginger, garlic and chilli in a freezable airtight container. Add chicken. Toss to coat. Cover with lid. Refrigerate for 30 minutes, if time permits (or see note).
  2. Meanwhile, combine soy sauce, oyster sauce, kecap manis, honey and 2 tablespoons water in a small jug.
  3. Heat a wok over medium-high heat. Add oil. Swirl to coat. Add half the marinated chicken. Stir-fry for 5 minutes. Transfer to a plate. Repeat with remaining chicken.
  4. Return chicken to wok. Add peas and sauce mixture. Stir-fry for 3 minutes or until peas are tender and sauce thickens.
  5. Add 1/2 cup basil to chicken mixture. Toss to combine. Sprinkle with chilli and remaining basil. Serve with rice.

Nutritions of Basil chilli chicken stir-fry recipe

calories: 586.506 calories
calories: 15.9 grams fat
calories: 3.8 grams saturated fat
calories: 76.3 grams carbohydrates
calories:
calories:
calories: 30.8 grams protein
calories: 99 milligrams cholesterol
calories: 1733 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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