THAI CHICKEN VEGETABLE STIR-FRY

Thai Chicken Vegetable Stir-Fry is such a simple recipe to make & one that is so flavorful. The key ingredient in this stir-fry has to be the Thai basil. Use the basil leaves much like you would spinach: either leave them whole or a quick tear. I tend to leave them whole. You can find Thai basil in some grocery stores, fruit & veg markets, farmers markets or, most commonly, in Asian food markets. I do state in the recipe regular, sweet basil – the common herb you find in most stores, can be substituted but only in a pinch. The reason this recipe it so fragrant & flavorful is the Thai basil. So please, do yourself a favor & locate an Asian or international grocery store. In the warmer weather, it is very easy to grow from seeds or buy seedling. I have found it more hardy than the regular basil.

Thai basil, a native to Southeast Asia, has a distinctive flavor some describe as aniseed. It is more robust than common basil making it perfect for the high heat of stir-fries. Thai basil has a purple to green stem a thin leaf & distinctive purple flowers.

This recipe comes together in a flash so have all the ingredients prepped & everything at the ready, including the sauces & aromatics – garlic, ginger, basil. This recipe was one of the most popular recipes on my old website Fresh Hunger/Lovoni Walker, so of course I had to share it on this, my new website. Watch out for the YouTube video on my cooking channel of me making this & pairing it with coconut rice. I will come back at a later date to share the link to the video. Meanwhile, enjoy! And, as we’re now into 2025, I hope it will be a good one for all.

THAI CHICKEN VEGETABLE STIR-FRY

Lovoni

Although regular basil can be used in place of Thai basil, it won’t impart the same flavor. Thai basil is unique in its flavor & aroma & can be found in some grocery stores & Asian markets. It’s also very easy to grow. Before starting this recipe, have all your ingredients prepped & ready. It’s an easy recipe that relies on each ingredient listed for maximum flavor.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Course Main Course

Cuisine thai

Servings 4

Calories 284 kcal

Equipment

• large wok or deep frying pan

Ingredients

  

1x2x3x

• 2 tablespoons peanut oil
• 2 skinless, boneless chicken breasts, thinly sliced (1 lb/450g)
• 4 garlic cloves, minced
• 1 tablespoon finely grated ginger
• 2 sweet red peppers, thinly sliced (capsicum)
• 6 oz green beans, topped & tailed (170g)
• 2 small Thai red chilies, thinly sliced
• 1/4 cup grated palm sugar (or dark brown sugar)
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• pinch of salt
• 6 green onions trimmed & cut into 1-inch pieces (2.5cm)
• 3/4 cup fresh Thai basil leaves, packed
• coconut rice to serve if desired

Instructions

 

• Heat oil in a wok or large frying pan over high heat. Add chicken & stir-fry for 3 to 4 minutes or until cooked; remove from wok.
• Add garlic, ginger, peppers & beans. Stir-fry for 1minute until veggies are bright in color.
• Add chilies, sugar, fish sauce & soy sauce. Stir-fry for 1 minute or until veggies are tender but still crisp.
• Add chicken; stir-fry 1 to 2 minutes until hot. Serve with rice if desired. Serves 3 to 4.

Nutrition

Calories: 284kcalCarbohydrates: 21gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 72mgSodium: 1724mgPotassium: 846mgFiber: 3gSugar: 13gVitamin A: 2823IUVitamin C: 120mgCalcium: 63mgIron: 2mg

Tried this recipe?Let us know how it was!