Stir fries are super simple and super fast to make; they are perfect for quick weeknight meal options. Seriously, you can whip up a stir fry as quick as 15 minutes. Stir fries are great when you want to get more vegetables intake into your day. It’s also a great dish to make when you want to clean out the fridge.
My favourite weeknight dish is chicken stir fry with basil and chillies. This is a dish that we love at our local Thai restaurant and now it’s something that I make regularly at home for the family to enjoy. This is my go to dish when we come home late from the kids’ activities and I have to whip up dinner really quickly. The beautiful fragrance of the basil and the heat from the chillies really lifted this chicken stir fry. I add the green beans and capsicum to make the dish more complete. Serve this stir fry with a fried egg and jasmine rice and the whole family will be happy. Enjoy!
Thai Chicken Basil Stir Fry Recipe
400g chicken mince
350g green beans
1 red capsicum
4 cloves of garlic
1 large shallot
4 chillies (you can add more if you like a bit more heat)
4 eggs for frying
2 tablespoons oil
2-3 tablespoons non-salted chicken stock or water
about 25 basil leaves
Stir fry seasoning
1 tablespoons light soy sauce
1 tablespoons dark soy sauce
1/2 tablespoons fish sauce
2 tablespoons oyster sauce
2 tablespoons sugar
1/2 teaspoon grounded white pepper
In a small bowl, add the stir fry seasoning and stir until sugar dissolved. Taste the seasoning sauce. Adjust the seasoning according to own taste.
If serving with fried eggs, then you’ll need to fry your eggs first and set aside.
Pound the chillies, garlic and shallot together in a pestle and mortar until you get a coarse paste.
In a wok, heat up oil over medium heat. Add the paste and fry until fragrant.
Add the chicken mince to the wok and break it up with a spatula into small pieces.
Add the seasoning spoonfuls at a time to the meat. Leave about 2 spoonfuls of seasoning for later. Once the meat is cooked transfer to a large bowl.
Turn the heat to high, using the same wok, add the green beans, rest of the seasoning and the stock/water (to get steam so the beans cook). Let the beans cook for about 3 minutes constantly gently stirring. Add the capsicum. Allow to cook for another 2 minutes. Add the cooked chicken mince to the wok and stir through with the beans and capsicum. Have a taste and adjust accordingly.
Add the basil leaves and gently fold through until it’s wilted.
Serve with jasmine rice and fried egg.