Family friendly

Make it a stir-Friday with our Thai-style chilli basil chicken

Name: Chilli basil chicken recipe
Prep time: 7 min
Cook time: 10 min
Total time: 17 min
Yield: 4
Ingredients: 2 tbs rice bran oil; 2 red bird’s-eye chillies, thinly sliced; 2 long red chillies, halved lengthways, seeds removed, cut into 1.5cm lengths; 3 garlic cloves, finely chopped; 2 Asian (red) eschalots, halved, thinly sliced; 600g chicken thighs, trimmed, cut into 2.5cm pieces; 225g can bamboo shoot strips, drained and rinsed well; 2 tbs fish sauce; 2 tbs soy sauce; 2 tsp raw sugar; 150g snake beans, cut into 5cm pieces; 1/2 bunch Thai basil, leaves picked; Steamed rice, to serve

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by Olivia Andrews

Recipe developer, food writer and food stylist

Mar 01, 2022

Pack an extra punch at your next dinner party with Olivia Andrews' flavoursome Thai-style chilli basil chicken recipe.

2 tbs rice bran oil
2 red bird’s-eye chillies, thinly sliced
2 long red chillies, halved lengthways, seeds removed, cut into 1.5cm lengths
3 garlic cloves, finely chopped
2 Asian (red) eschalots, halved, thinly sliced
600g chicken thighs, trimmed, cut into 2.5cm pieces
225g can bamboo shoot strips, drained and rinsed well
2 tbs fish sauce
2 tbs soy sauce
2 tsp raw sugar
150g snake beans, cut into 5cm pieces
1/2 bunch Thai basil, leaves picked
Steamed rice, to serve

Method

1.

Place oil in a wok over high heat. Add chillies, garlic and eschalot. Using the back of a large spoon, push down on the ingredients to crush and release flavour. Stir-fry for 1 minute or until fragrant and lightly golden.
2.

Add chicken and stir-fry for 3 minutes or until browned. Add the bamboo shoots, fish sauce, soy sauce, vinegar and sugar. Stir-fry for 2 minutes. Add the snake beans, and stir-fry for a further 1-2 minutes, until the sauce coats the chicken and the beans are tender. Stir in the Thai basil, reserving a few leaves to serve, until combined.
3.

Scatter stir-fry with remaining basil and serve with steamed rice alongside.