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Chilli basil chicken stir fry
heartfoundation.org.au|Helpline 13 11 12

Chilli basil chicken stir fry

12 minutes (15 minutes prep)
Serves 4
Substitute a 450g pouch microwaveable brown rice for brown rice vermicelli, if preferred.
Thai basil can be replaced with regular basil or coriander.
  • 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
  1. Combine soy sauce, chilli jam and 1 tablespoon water in a small bowl.
  2. Cut chicken into very thin slices. Drizzle with 1 tablespoon oil and toss to coat.
  3. 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.
  4. Heat remaining oil in same wok. Add onion and carrot. Stir-fry 2 minutes. Add beans and capsicum. Stir-fry a further 2 minutes.
  5. Return chicken to wok with sauce mixture. Stir-fry 1 minute, or until hot. Sprinkle with cashews and basil.
  6. Meanwhile, prepare noodles as directed on packet. Drain.
  7. Serve stir-fry with noodles.
Shortcut: 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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