Back

Holy Basil and Chili Vegetable Stir-Fry

  • difficulty

    easy

  • serves

    2

  • cooks in

    15 to 30 mins

  • calories

    283 per serving

Ingredients

  • 2 tsp coconut oil
  • 300g diced chicken breast (if non V) or;
  • 300g of mixed seasonal vegetables ready to stir-fry
  • 3 garlic cloves, finely chopped
  • 1 onion, sliced
  • 1-2 carrots, peeled and sliced julienne
  • 1 courgette, sliced/julienne
  • 2 handfuls of baby spinach
  • Thai basil (from an Asian supermarket)
  • 1-2 whole red chillies
  • 2 large handfuls of bean sprouts
Sauce Ingredients
  • 1 tbsp of water
  • 3 tsp oyster sauce
  • 2 tsp fish sauce
  • 1 tsp soft brown sugar
  • 2 tbsp sesame oil

Cooking Directions

  1. Heat the oil in a wok or large frying pan over a low heat, add garlic, onion and chilli and cook until fragrant.
  2. Add chicken and cook for 1 min before adding the carrots and spinach. If vegetarian, at this point add all the vegetables (except the Thai basil).

  3. Add all flavouring ingredients, if needed add a little more water and turn up the heat.

  4. Cook for another minute (or until chicken pieces are thoroughly cooked or vegetables are cooked but still crisp.

  5. Stir a dozen basil leaves in as you turn off the heat to allow the basil to wilt and the flavours to travel through the oils before serving.