30 MINUTE THAI BASIL CHICKEN STIR FRY

Ok hands up if you’re after a simple, insanely delicious and healthy dinner that takes less than half an hour to whip together. If your hand is up you’ve come to the right place. This Thai basil chicken stir fry has got everything you need. Lean ground chicken tossed in a sweet and spicy sauce, loaded with fresh veg and herbs with some cashews for extra crunch. Not to mention served on a bed of your favourite fluffy white rice. I just can’t get enough of this bowl of goodness. It honestly feels like you’re eating takeaway… but without the guilt!

My favourite herb would definitely be basil. I just love finding new ways to incorporate it into my recipes. However, sadly, I’ve never had any luck growing it myself. I’ve tried time and time again. I would use basil a lot more if there was a giant pot of it on my balcony.

The basil in this recipe is a little special though. It’s Thai basil. If you’ve never tried it, Thai basil has a slight aniseed flavour, a bit different from regular green basil. Sometimes it can be hard to find in your local grocer, but don’t worry, normal basil works totally fine as well! I’ve also added mint to this dish because I love the freshness it brings to every bite. This year I’m trying to experiment with herbs I don’t usually use, so here we are!

More under-30-minute dinners:

• Creamy Lemon Tortellini with Crispy Prosciutto
• Sun-dried Tomato Pesto Alla Vodka Pasta
• 5 Minute Spicy Peanut Noodles
• Creamy One-pan Sun-dried Tomato Chicken

If you give this Thai basil chicken stir fry a try, I’d love to hear how you go! Feel free to leave a comment on this post or send me a message through the contact page – I love hearing from you guys!

30 MINUTE THAI BASIL CHICKEN STIR FRY

Course: DinnerDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

The easiest dinner to throw together when you don’t feel like cooking.

Ingredients

• 1 cup white or brown rice

• 1 tbsp sesame oil

• 500g chicken mince

• 1/2 red onion diced

• 3 garlic cloves minced

• 1 tsp minced ginger

• 1 red chili finely diced

• 1/2 red capsicum diced

• 1/2 cup soy sauce

• 1 tbsp fish sauce

• 1 tbsp brown sugar

• 1/4 cup unsalted cashews

• 1 cup baby spinach

• fresh Thai basil

• fresh mint

Directions

• Cook rice using your preferred method.
• In a wok or large pan on high heat, fry off the chicken in sesame oil. When it’s almost cooked through, add the onion and season with salt and pepper. When the onion turns translucent add the garlic, ginger and chili and fry off for about half a minute.
• Add the capsicum, soy sauce, fish sauce, brown sugar and cashews, stirring everything so it’s all coated in the sauce. Let simmer for a few minutes until the sauce reduces.
• Stir through the baby spinach and fresh herbs. They will only take a few seconds to wilt, then your stir fry is ready to serve.