Snow pea, Thai basil & chicken stir-fry


600g chicken fillets, trimmed and thinly sliced
1/4 cup peanut oil
2 small chillies, deseeded and chopped
2 garlic cloves, crushed
6 green onions, sliced diagonally
250g snow peas, trimmed and halved lengthways
1/3 cup chicken stock
1 1/2 cups Thai basil leaves
steamed jasmine rice, to serve


Preparation: 15 minutes (+marinating time) – Cooking: 13 Minutes – Serves: 4
Step 1: Combine chicken, 2 tbs oil, chillies and garlic in a medium bowl.cover and refrigerate for 15 minutes to marinate.
Step 2: Heat a wok over high heat. Add 1 tsp oil and heat until hot. Add half the chicken and stir-fry for 2-3 minutes or until chicken is just cooked. Removed to plate. Repeat using 1 tsp oil and remaining chicken.
Step 3: Add remaining oil, green onions and snow peas to wok and stir-fry for 1 minute or until snow peas are bright green.
Step 4: Add chicken and Thai basil leaves to wok and stir-fry for 1 minutes. Serve with steamed rice.

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