Spicy Chicken and Basil Stir Fry

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    Spicy Chicken and Basil Stir Fry

    Spicy Chicken and Basil Stir Fry

    (114)
    20min


    105 people made this

    About this recipe: This Thai favourite features lots of garlic, thinly sliced chillies and minced chicken breast. The dish is finished off with soy sauce and fresh basil leaves. Serve with rice.

    Ingredients
    Serves: 4 

    • 2 tablespoons peanut oil
    • 35g minced garlic (about 6 large cloves)
    • 450g chicken breast, minced
    • 12 chilli peppers, sliced into thin rings (Thai chillies work best)
    • 2 teaspoons soy sauce
    • 2 tablespoons fish sauce
    • 40g fresh basil leaves

    Method
    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Heat a wok over high heat until smoking. Pour in peanut oil, then immediately add garlic. Stir-fry garlic until it begins to turn golden brown, about 20 seconds. Mix in the minced chicken and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes.
    2. Stir in the sliced chillies, soy sauce and fish sauce. Cook for about 15 seconds to soften the chillies, then add the basil, and continue cooking until the basil has wilted.

    Tip:

    You can find Thai chillies in Asian grocery stores.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (114)

    Reviews in English (114)

    by
    155

    I would have given this recipe 5 stars but I did have to do some additions of my own. With the extra's I have to admit this dish is going into "my favorete's" recipe book. First, I didn't have any peanut oil or Thai chili's so I used 2 tbsp sesame oil and 3tbsp. of sweet chili sauce instead. As for the garlic it sounded like a bit much so I just used 5 large cloves minced. The additions where 1/2 green pepper sliced, 1/2 red pepper sliced, 1/2 white onion sliced, 2 carrots peeled/ julienned, and 1/2 lime zest/juice which were added before the basil and allowed to cook coverd on med-low heat for about 5-10 mins. Since I did add these extra's I also upped the amount of soy sauce to 3 tsp. and the fish sauce to 3 tbsp. Served with Jasmine rice and garnished with lime wedges and green onion. Sooo good. I think I will stay home for Thai more often.  -  01 Jun 2008  (Review from Allrecipes US | Canada)

    by
    72

    My husband and I loved this recipe. Per other reviews, I made the following changes: in place of peanut oil, used sesame oil, used about 5 cloves of minced garilc, used lean ground turkey in place of the ground chicken, used 3T of sweet chili sauce in place of the Thai chiles, 3 teaspoons of lite soy sauce, 3T of fish sauce, used the juice of 1/2 a lime, sliced up 1/2 green bell pepper, 1/2 red bell pepper, 1/2 onion, and julienned 2 baby carrots. Next time I will add more basil since it does shrink up a lot, and if you like it spicy add some red pepper flakes to taste. Excellent!  -  05 Mar 2009  (Review from Allrecipes US | Canada)

    by
    37

    I went to lunch at a Thai restaurant the other day and my friend ordered this dish. She let me taste it and I wished I had ordered it. This recipe came very close in flavor to the restaurant's. I didn't have any Thai chiles on hand, so I used jalapenos. Also added some ketsap manis, and some bok choy, just because we love it. I really liked this dish but it was a bit too hot for my husband. He didn't think he would like ground chicken and was surprised to find that he did. I will make this again, but will tone down the heat.  -  28 May 2007  (Review from Allrecipes US | Canada)

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