Chicken and Thai Basil Stir Fry | Rice Recipes | SunRice

Chicken and Thai Basil Stir Fry

Easy

< 30 Minutes

Serves 4

Chicken and Thai Basil Stir Fry

Ingredients Method

Ingredients


Long Grain 1Kg Png Transparent

Method


  1. Put the rice and stock in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters can be seen in surface of the rice. Remove from heat and stand covered for 5 minutes.

  2. Thinly slice the chicken across the grain. Combine the fish sauce, brown sugar, chilli and lime juice in a bowl. Add the chicken and toss well to coat.

  3. Heat a wok over high heat until hot. Add 1 teaspoon of oil, swirl to coat wok. Drain the chicken, reserving the marinade. Add one-third of the chicken to the hot wok and stir-fry for 2 minutes or until golden. Remove to a plate and repeat twice with oil and remaining chicken.

  4. Reheat the wok until hot. Add remaining oil, bok choy and beans. Stir-fry for 2 minutes. Add capsicum and the reserved marinade and stir-fry for another 2 minutes. Add the snow peas and return the chicken. Stir-fry for 1 minute until heated through. Remove from the heat, add the basil leaves, toss to combine. Serve over rice.

  5. Tip If you can't get Thai basil you can use Vietnamese mint or 40g baby spinach leaves.

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Chicken and Thai Basil Stir Fry

Easy

< 30 Minutes

Serves 4

Ingredients


Method


  1. Put the rice and stock in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters can be seen in surface of the rice. Remove from heat and stand covered for 5 minutes.

  2. Thinly slice the chicken across the grain. Combine the fish sauce, brown sugar, chilli and lime juice in a bowl. Add the chicken and toss well to coat.

  3. Heat a wok over high heat until hot. Add 1 teaspoon of oil, swirl to coat wok. Drain the chicken, reserving the marinade. Add one-third of the chicken to the hot wok and stir-fry for 2 minutes or until golden. Remove to a plate and repeat twice with oil and remaining chicken.

  4. Reheat the wok until hot. Add remaining oil, bok choy and beans. Stir-fry for 2 minutes. Add capsicum and the reserved marinade and stir-fry for another 2 minutes. Add the snow peas and return the chicken. Stir-fry for 1 minute until heated through. Remove from the heat, add the basil leaves, toss to combine. Serve over rice.

  5. Tip If you can't get Thai basil you can use Vietnamese mint or 40g baby spinach leaves.