Recipes
Peach-and-Raspberry-Eton-Mess

Chilli and Basil Chicken Stir Fry

Chilli and Basil Chicken Stir Fry

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The secret to any successful stir fry is to have all the ingredients chopped and ready to go. The cooking time is so short, for this recipe it’s only 8 minutes, that you do not have time for chopping while cooking – unless you are a real whizz with a knife! A little Vitasoy Coconut Milk Unsweetened added at the end adds a light sauce so it’s in between a stir fry and a curry.

Ingredients
  • 1 tablespoon coconut oil
  • 400g chicken thigh fillet*, sliced into strips
  • 1 red onion, sliced into thin wedges
  • 2 cloves garlic, finely chopped
  • 1 thumb piece of ginger, grated
  • 1/2 long red chilli, sliced
  • 12 large basil leaves
  • 20 green beans, trimmed and sliced into short lengths
  • 2 kaffir lime leaves, centre stem removed, leaves finely chopped
  • 125ml (1/2 cup) Vitasoy Coconutmilk Unsweetened
  • 1/2 teaspoon fish sauce
  • Cooked jasmine rice or noodles, to serve

* Chicken breast can be used rather than thigh fillet if you prefer. Or for a vegetarian option: Leave out the chicken and use tofu strips and substitute a (gluten free if required) soy sauce for the fish sauce.

Instructions
  1. Heat a wok on high and add coconut oil and onion. Stir fry for 1 minute then add garlic, ginger and chilli and stir fry for 30 seconds more. Add the chicken strips and stir fry for 3-4 minutes until cooked through.
  2. Add the basil leaves, beans and kaffir lime and stir fry for 2 minutes until the beans are crisp-tender. Pour in the Vitasoy Coconut Milk Unsweetened and fish sauce and stir well. Serve hot with rice or noodles.