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Thai basil & chicken stir-fry
Thai basil & chicken stir-fry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Whip up a quick Thai-inspired noodle bowl with fresh veggies and a zesty lime finish for an easy midweek meal.
Ingredients:
  • 200g dried rice stick noodles
  • 36.40 gm peanut oil
  • 450g chicken breast fillets, thinly sliced
  • 1 long fresh red chilli, halved, seeded, thinly sliced
  • 1 large carrot, halved lengthways, thinly sliced
  • 1 yellow capsicum, halved, seeded, thinly sliced
  • 1 x 225g can sliced bamboo shoots, rinsed, drained
  • 150g snow peas, trimmed
  • 80ml (1/3 cup) water
  • 60ml (1/4 cup) oyster sauce
  • 42.00 gm soy sauce
  • 65g (1 cup) bean sprouts, trimmed
  • 125.00 ml fresh Thai basil leaves
Instructions:
  • Boil noodles in a saucepan according to package instructions. Drain and rinse with cold water to refresh.
  • Heat a wok over high heat with half of the oil until it's just smoking. Cook half of the chicken by tossing frequently for about 4 minutes until it's cooked through. Transfer the cooked chicken to a plate and repeat with the remaining chicken.
  • Heat the remaining oil in the wok over high heat. Stir-fry the chili, carrot, and capsicum until tender, about 5 minutes. Add in the noodles, chicken, bamboo shoots, snow peas, water, oyster sauce, and soy sauce. Stir-fry until heated through, about 5 minutes. Remove from heat and add bean sprouts and basil, then toss to combine.

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