Basil Chilli Garlic Chicken Stir Fry
Spice up dinner time with this basil chilli garlic chicken stir-fry. Ready in just 30 minutes.
Serves 4
Effort: Easy
Prep: 10 mins
Cook: 20 mins
Gluten free
Ingredients
3-4 chicken breasts (depending on size), diced
2 tbsp neutral oil - such as peanut or grapeseed oil
2 garlic cloves, chopped
2 tbsp chilli garlic sauce
1 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tsp honey
1 bunch fresh basil
200g sugar snap peas
fresh chilli - optional, to serve
Rice of choice, to serve
Instructions
Heat a large fry pan on high heat, and add about 2 tbsp of oil to the pan.
When the oil is hot, add the garlic. Stir fry for about 20 seconds or so until it gets really fragrant, but don't let the garlic colour too much.
Toss in your chicken. Keep stir frying continuously. At this stage you want to continue to stir and cook your chicken until it's just about fully cooked all the way through (depending on the size pieces of chicken, it should take about 2 - 3 minutes). If it starts to get dry, add just a tiny splash of water.
Combine the chilli garlic sauce, Worcestershire sauce, soy sauce & honey in a small bowl. Pour over the cooked chicken and stir to combine.
Stir fry for another 5 mins turning the chicken continuously to coat the chicken evenly.
Add the sugar snap peas and toss through the sauce cooking them for about 2 minutes.
Add the basil leaves, fold through the chicken and immediately turn off the heat. The basil really only needs to cook for about 5 seconds, and it will continue to wilt and cook from the existing heat of the chicken. This step is important because if you cook the basil for too long, it loses some of its flavour and gets slightly chewy.
Season to taste, serve over boiled rice of choice with extra chilli slices and a few drizzles extra of the chilli garlic sauce, if you desire.
Note - Make sure your rice is cooked and ready to be served either before or while you are cooking... believe me on this one, because there's nothing more disappointing than finishing a pan of this delicious stir fry only to realize your rice isn't cooked yet!
Hints & tips
Chicken - Chicken breast is used in this recipe. Feel feel to swap it to chicken thighs if that’s what you have on hand - Use 4-6 thighs depending on their size.
Rice - Make sure your rice is cooked and ready to be served either before or while you are cooking... believe me on this one, because there's nothing more disappointing than finishing a pan of this delicious stir fry only to realize your rice isn't cooked yet!
Any rice would go well with this dish so pick your favourite OR even use rice noodles.
Need less heat - Make this dish with a little less heat. Use one tbsp chilli garlic sauce and replace the other with 1/2 tbsp tomato sauce and 1/2 tbsp water.
Easy swaps - Swap sugar snap peas for any type of crunchy green veg such as snow peas, green beans or broccoli diced into small pieces. Bulk out the stir fry with some red capsicum.
Serving suggestion - Serve this dish with boiled rice. Add a fried egg on top for a little extra flavour and texture.
Portion size - serves 4 or 2 with leftovers.
Storage - Store in the fridge for 3 days. Suitable for freezing.
