Chicken Stir-Fry with Basil
Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 2 cloves garlic, chopped
- 1 cup basil, leaves only
- 250grams bean sprouts, ends trimmed
- 2 small red chillies, seeded and sliced
- 1tablespoons ginger, grated
- 8 green shallots, cut into 3cm lengths
- 1 handful kaffir lime leaves, finely, shredded
- 1/4 cup oyster sauce
- 1/2 cup chicken stock
- 4 1/2 cups jasmine rice, steamed (to serve)
- 750grams chicken breast fillets, cut into strips
- 1tablespoons brown sugar
- 2tablespoons lime juice
- 2tablespoons vegetable oil
Nutrition per serving
3430kJ / 820Cal
3430 Kilojoules or 820 Calories
39% of daily energy intake*
Protein
13.4grams
Fat
8.8grams
Carbs
135grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Heat a wok or large non-stick frying pan over high heat.
Step 2 of 5
Add a little of the oil and cook chicken strips in batches until lightly browned. Remove from wok.
Step 3 of 5
Heat remaining oil. Add shallots, ginger, garlic and chilli and cook for 30 seconds until fragrant.
Step 4 of 5
Pour in stock, oyster sauce, lime juice, sugar and lime leaves. Stir well to combine and bring to the boil. Simmer for 5 minutes.
Step 5 of 5
Return the chicken to the wok and cook for 2 minutes until reheated. Toss through bean sprouts and basil. Serve immediately with steamed rice.
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