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Chilli basil chicken stir fry

Chilli basil chicken stir fry

4 serves

15 m

12 m

Ingredients

  • 1½ tablespoons salt reduced soy sauce
  • 1 tablespoon chilli jam
  • 400 g skinless, boneless chicken breast fillets, trimmed of any fat
  • 2 tablespoons sunflower oil
  • 1 onion, cut into thin wedges
  • 1 large carrot, halved lengthways, thinly sliced
  • 200 g green beans, ends trimmed, cut into 4 cm lengths
  • 1 red capsicum, roughly chopped
  • â…“ cup roasted unsalted cashews
  • ½ cup fresh Thai basil leaves (see tips)
  • 200 g brown rice vermicelli

Method

Step 1

Combine soy sauce, chilli jam and 1 tablespoon water in a small bowl.

Step 2

Cut chicken into very thin slices. Drizzle with 1 tablespoon oil and toss to coat.

Step 3

Heat a large wok or non-stick frying pan over a high heat. Add half the chicken. Stir-fry for 2-3 minutes, until lightly golden and just cooked. Transfer to a clean bowl. Repeat step with remaining chicken.

Step 4

Heat remaining oil in same wok. Add onion and carrot. Stir-fry 2 minutes. Add beans and capsicum. Stir-fry a further 2 minutes.

Step 5

Return chicken to wok with sauce mixture. Stir-fry 1 minute, or until hot. Sprinkle with cashews and basil.

Step 6

Meanwhile, prepare noodles as directed on packet. Drain.

Step 7

Serve stir-fry with noodles.

Tips

  • Substitute a 450 g pouch microwaveable brown rice for brown rice vermicelli, if preferred.
  • Thai basil can be replaced with regular basil or coriander.
  • Speed up the prep time by using 400 g pre-sliced chicken breast stir-fry strips, available from the refrigerated meat section in supermarkets
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