Chilli and Basil Chicken Stir Fry

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.

prep time
cooking time
Recipe by Christie Connelly


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 Coconut Milk 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.


  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.