Chicken and Basil Stir-Fry

Chicken and Basil Stir-Fry

with Snap Peas and Carrots

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We're bringing a taste of Thailand into your home tonight with a delicious chicken stir-fry. Thai basil is the heartier cousin to the delicate Italian basil, and stands up to strong flavours like fish sauce and chili-garlic sauce!

Allergens:Seafood/Fruit de MerFish/PoissonSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs

113 g

Jasmine Rice

170 g


227 g

Sugar Snap Peas, trimmed

2 unit

Green Onions

14 g

Thai Basil

2 tbsp

Fish Sauce

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

1 unit


2 tbsp

Brown Sugar

1 tbsp

Chili Garlic Sauce

2 tsp



Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2477 kJ
Calories592 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate78 g
Sugar20 g
Dietary Fiber6 g
Protein42 g
Cholesterol141 mg
Sodium1753 mg
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Prep and marinate the chicken: Wash and dry all produce. Bring 1 cup salted water (double for 4 people) in a medium pot to a boil. In a medium bowl, stir the fish sauce, brown sugar, chili garlic sauce and cornstarch. Add the chicken and stir to coat. Thinly slice the green onions. Zest, then cut the lime into wedges.


Cook the rice: Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid and cook until the rice is tender and the water has been absorbed, 12-14 min.


Cook the chicken: Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. (Don't discard the marinade - we'll use it later to make a sauce!) Cook until the chicken is golden-brown, 5-6 min. Transfer the chicken to a plate.


Add another drizzle of oil to the pan. Add the green onions and carrots. Cook until lightly golden, 2-3 min. Add the snap peas, reserved marinade and 1 tbsp water (double for 4 people). Bring to a boil and cook until the veggies are tender-crisp, 3-4 min.


Finish and serve: Stir the chicken into the veggies. Divide the rice between plates and top with the stir-fry. Coarsely tear over the basil leaves. Sprinkle with lime zest and squeeze juice from lime wedge over top, if desired. Enjoy!

INGREDIENT TIP: Chili-garlic sauce is a slightly spicy condiment that's essential in Thai cooking. If you're not fond of spicy foods, do not use it in your marinade and stir a bit into the finished dish to your desired taste!