Thai Basil Chicken Stir-Fry with Jasmine Rice
Ingredients
- 600 g boneless chicken thighs, thinly sliced
- 30 g fresh Thai basil leaves
- 3 red chillies, sliced
- 4 garlic cloves
- 3 tbsp gluten-free fish sauce
- 2 tbsp gluten-free oyster sauce
- 1 tsp caster sugar
- 2 tbsp vegetable oil
- 300 g jasmine rice
Nutrition (per serving)
- Calories
- 578 kcal
- Protein
- 34.5 g
- Carbohydrate
- 64.5 g
- of which sugars
- 4.1 g
- Fat
- 19.5 g
- of which saturates
- 4.2 g
- Fibre
- 1.4 g
- Salt
- 3.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to packet instructions and keep warm.
- 2
Pound the garlic and chillies together with a pestle and mortar to form a rough paste.
- 3
Heat the oil in a wok over a high flame until smoking, then add the garlic and chilli paste and fry for 30 seconds.
- 4
Add the chicken and stir-fry for 5–6 minutes until cooked through and beginning to caramelise at the edges.
- 5
Stir in the fish sauce, oyster sauce and sugar, tossing everything together over a high heat for 1 minute.
- 6
Remove from the heat, fold in the Thai basil leaves and serve immediately over jasmine rice.
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