Thai chicken and basil stir fry

Thai chicken and basil stir fry


302 people made this

About this recipe: This is delicious and easy to make. Make it as spicy as you like or keep it mild.


Serves: 6 

  • 400g uncooked jasmine rice
  • 1L water
  • 180ml coconut milk
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 1/2 tablespoons fish sauce
  • 3/4 teaspoon red chilli flakes
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 2 tablespoons fresh root ginger, minced
  • 3 cloves garlic, minced
  • 500g skinless, boneless chicken breast fillets - cut into strips
  • 3 shiitake mushrooms, sliced
  • 5 spring onions, chopped
  • 70g chopped fresh basil leaves

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Bring rice and water to the boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
  2. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce and red chilli flakes.
  3. In a frying pan or wok, heat the oil over medium-high heat. Stir in the onion, ginger and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, spring onions and basil, and cook until heated through. Serve over the cooked rice.

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Reviews (5)


Loved this - so easy to make a tasted fantastic. Will be making this again in the very near future - 03 Apr 2012


This is now one of my favourite recipes in life! Delish - 09 May 2016


Just delicious! Added baby corn and mangetout and Thai 7 spice. yum - 19 Feb 2016

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