Chicken and Thai basil stir-fry with noodles
Servings: 4 servings
Calories: 497kcal
Minced (ground) chicken, broccolini (tenderstem broccoli), Thai basil and a few pantry staples come together in this Chicken and Thai Basil Noodle Stir-fry to create a delicious, quick and easy weeknight dinner.
Ingredients
SAUCE
- 1 tbsp tamari or all-purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tbsp fish sauce or more all-purpose soy sauce
- 1 tbsp brown sugar
- 80 ml water
- 2 tbsp cornflour (cornstarch)
- ½ tsp chicken stock powder (bouillon)
STIR-FRY
- 200 g vermicelli rice noodles (see note 1)
- 1 tbsp olive oil
- 2 spring onions (scallions), finely sliced
- 1 tbsp freshly grated garlic
- 1 tbsp freshly grated ginger
- 500 g minced (ground) chicken
- 1 bunch broccolini (tenderstem broccoli), cut into 2 cm (¾ inch) pieces
- 1 handful Thai basil or regular basil, leaves picked, plus extra to serve
- 1 lime, cut into wedges
Instructions
- Make the sauce – Combine the ingredients in a bowl and mix well.
- Prep the noodles – Prepare the noodles as per the packet instructions. Drain, rinse in cold water, then drain again.
- Cook the chicken – Heat the olive oil in a large, deep heavy-based frying pan over high heat. Add the spring onion, garlic and ginger and cook for 1 minute until fragrant.
- Add the minced chicken and cook for 2–3 minutes until browned, breaking it up as you go.
- Add the veggies and basil – Add the broccolini and sauce to the pan and cook for 3 minutes until the broccolini has softened.
- Add the basil leaves and stir them through.
- Assemble and serve – Serve the chicken on the vermicelli rice noodles with the lime wedges on the side.
Notes
Note 1 – You could also use soba noodles or thin egg noodles. Or instead of noodles, serve with jasmine rice, quinoa, brown rice or cauliflower rice.
Make ahead
Sauce – Prepare the sauce ahead of time and store in an airtight container in the refrigerator for up to 3 days. Vegetables – Chop the broccolini (tenderstem broccoli) and slice the spring onions (scallions) ahead of time and store them in separate airtight containers in the refrigerator.Leftovers
Refrigerate cooked vermicelli rice noodles for up to 3 days. Refrigerate the cooked stir-fry and noodles separately for up to 3 days. Reheat the stir-fry prior to serving. Not suitable to freeze.Nutrition Facts
Chicken and Thai basil stir-fry with noodles
Amount per Serving
Calories
497
% Daily Value*
Fat
19
g
29
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
99
mg
33
%
Sodium
1246
mg
54
%
Potassium
560
mg
16
%
Carbohydrates
51
g
17
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
27
g
54
%
Calcium
76
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
