Thai chicken and basil stir fry

    35 min

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

    314 people made this

    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 in English (301)


    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