Stir fry chicken with basil

  • Yield : 2 plates
  • Servings : 2 people
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m

Stir fry chicken with basil
A classic stir fry chicken with basil that has crunchy vegetables and is spiced with oyster/fish/soy sauce mixture.


Step 1

Chop the baby corn across the length of the corn so that you get pieces like long cross-sections. Cut the green peppers in a zig-zag fashion to get the shape as shown in the pictures. Chop the scallion greens into 1 inch pieces. Chop the onion into a fine mince.

Step 2

Cut the chicken breast sideways in half and then chop up into small pieces by moving the blade of the knife sideways and across the chicken breast.

Step 3

In a wok, bring the vegetable oil to high heat. Spread it around, add the onions and fry until fragrant. Add chicken and stir fry. Fry for a few seconds and add the chillies. Add the chicken stock and stir to nicely coat the chicken with the ingredients in the wok.

Step 4

Add the green pepper, baby corn and all the sauces and stir till the veggies are just cooked. This will take hardly a minute or two. Add the basil leaves, stir and cook for 10 seconds. Remove from the heat. Dress with some of the remaining spring onion and basil and serve with rice.

My Notes
1. You can experiment with other veggies like red peppers, yellow peppers, broccoli, mushrooms as the veggies in this stir fry.
Stir fry tips
1.Have all the ingredients chopped ready in a plate.Stir fry dishes get ready in less than 5 minutes.
2.Cook on high heat. Keep heat constant. Constantly stir to use the heat across the pan.
3.Use stock in case it starts to get dry. Do not use oil as a replacement.
4.A dash of sesame oil in the end can add to the flavour
5.A mixture of 1 teaspoon oyster sauce and half a tea spoon of light soy sauce is great as a standard seasoning in most stir fries.
6.Vegetables and meat have their own unique taste and flavour. As a rule, check the taste and then add the seasoning of sauces (fish sauce / sugar / palm sugar / oyster sauce / soy sauce).
Dressing tips
1. Use whole coriander leaves. Do not chop them up.
2. Basil – Use only whole leaves. Do not chop or crush.
3. Use thinly sliced young spring onions for dressing.You can use regular spring onions by slicing then down the middle four ways and then chop in to one inch pieces.

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