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Chilli basil chicken stir fry
- 1 ½ tablespoons salt reduced soy sauce
- 1 tablespoon chilli jam
- 400g skinless, boneless chicken breast fillets, trimmed of any fat
- 2 tablespoons sunflower oil
- 1 onion, cut into thin wedges
- 1 large carrot, halved lengthways, thinly sliced
- 200g green beans, ends trimmed, cut into 4cm lengths
- 1 red capsicum, roughly chopped
- 1/3 cup roasted unsalted cashews
- ½ cup fresh Thai basil leaves (see Tips)
- 200g brown rice vermicelli
- Combine soy sauce, chilli jam and 1 tablespoon water in a small bowl.
- Cut chicken into very thin slices. Drizzle with 1 tablespoon oil and toss to coat.
- Heat a large wok or non-stick frying pan over a high heat. Add half the chicken. Stir-fry for 2-3 minutes, until lightly golden and just cooked. Transfer to a clean bowl. Repeat step with remaining chicken.
- Heat remaining oil in same wok. Add onion and carrot. Stir-fry 2 minutes. Add beans and capsicum. Stir-fry a further 2 minutes.
- Return chicken to wok with sauce mixture. Stir-fry 1 minute, or until hot. Sprinkle with cashews and basil.
- Meanwhile, prepare noodles as directed on packet. Drain.
- Serve stir-fry with noodles.
Tips
- Substitute a 450g pouch microwaveable brown rice for brown rice vermicelli, if preferred.
Thai basil can be replaced with regular basil or coriander. - Speed up the prep time by using 400g pre-sliced chicken breast stir-fry strips, available from the refrigerated meat section in supermarkets.
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