Thai basil, chicken and snow pea stir-fry

This aromatic and easy to prepare classic thai stir-fry is able to tingle the senses at any lunch or dinner time.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print


Thai basil, chicken and snow pea stir-fry
  • 800 gram chicken thigh fillets, sliced thinly
  • 1 1/2 tablespoon fish sauce
  • 1 tablespoon grated palm sugar
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon peanut oil
  • 2 medium (400g) yellow capsicums, sliced
  • 3 cloves garlic, sliced thinly
  • 2 piece (10g) fresh ginger, sliced thinly
  • 1/2 teaspoon dried chilli flakes
  • 250 gram snow peas, halved lengthways
  • 1/4 cup (60ml) chinese cooking wine
  • 1/4 cup (60ml) lemon juice
  • 1 tablespoon salt-reduced soy sauce
  • 1/2 cup loosely packed thai basil leaves


Thai basil, chicken and snow pea stir-fry
  • 1
    Combine chicken, fish sauce, sugar and pepper in a large bowl; cover, refrigerate for 1 hour if time permits.
  • 2
    Heat wok; add half the oil, stir-fry capsicum until softened. Add garlic, ginger, chilli and snow peas; stir-fry until fragrant and just tender. Remove from wok.
  • 3
    Heat remaining oil in same wok. Stir-fry chicken mixture, in batches, until almost cooked. Add wine, juice and soy sauce; bring to the boil. Reduce heat; simmer, uncovered, for 2 minutes. Return vegetable mixture to wok; stir-fry until hot.
  • 4
    Sprinkle with basil and serve with steamed Doongara (lower GI) rice, if desired.


Not suitable to freeze or microwave.

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