Thai basil chicken and snake bean stir-fry

A quick and easy weeknight meal.

  • 40 mins cooking
  • Serves 4
  • Print
This quick and easy stir fry is a simple weeknight meal. You'll love the combination of fragrant Thai basil, tender chicken and snake beans with cashews for added texture.
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Thai basil chicken and snake bean stir-fry
  • ⅔ cup (130g) jasmine rice
  • 1 tablespoon peanut oil
  • 800 grams chicken thigh fillets, sliced thickly
  • 2 medium onions (300g), sliced thickly
  • 3 cloves garlic, crushed
  • 1 teaspoon chinese five spice powder
  • 400 grams snake beans, cut into 5cm lengths
  • ½ cup (125ml) oyster sauce
  • 2 tablespoons light soy sauce
  • ½ cup (75g) cashews, roasted
  • ½ cup loosely packed fresh thai basil leaves
  • 1 fresh long red chilli, sliced thinly on the diagonal


Thai basil chicken and snake bean stir-fry
  • 1
    Cook rice in a saucepan of boiling water for 12 minutes or until tender; drain.
  • 2
    Meanwhile, heat half the oil in a wok over high heat; stir-fry chicken, in batches, until browned all over and cooked through. Remove from wok.
  • 3
    Heat remaining oil in wok; stir-fry onion, garlic and five spice for 3 minutes or until onion softens. Add beans; stir-fry for 4 minutes or until tender.
  • 4
    Return chicken to wok with sauces and cashews; stir-fry until sauce boils and thickens slightly.
  • 5
    Just before serving, stir in basil. Serve stir-fry with rice; top with chilli.


There are more than two dozen varieties of basil, and the one used here is thai basil, also known as horapa. It has very small leaves and purplish stems, with a slight licorice or aniseed taste. It's one of the basic flavours of Thai cuisine.

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