chicken & basil stir fry recipe

video password: QCC [case sensitive]

quantities for different serving sizes

This easily decreases without any problems. If you need to increase, I’d cook the chicken in batches rather than all at once because it will crowd the pan and be difficult to brown if you don’t.

prepare ahead?

You can reheat but I prefer stir frys hot from the pan.

variations for dietary requirements & fun

vegan / vegetarian – Replace the chicken with crumbled firm tofu and possibly some finely sliced mushrooms. Use soy or hoisin sauce instead of the oyster sauce.

fun – explore different vegetables or meat. Ground beef or pork would be equally as good. Broccoli, zucchini and red peppers (capsicum) are all great additions.

more substantial – add in a handful of roasted cashews.

troubleshooting guide

too bland – Season with salt & pepper. And more sauce.

too dry – Add a little more sauce.

can’t find oyster sauce – Replace with soy sauce or fish sauce. Both of these are a lot more salty than oyster sauce so start by adding half as much as the oyster sauce.

can’t find bok choy? – Replace with spinach or other Asian greens or even chopped broccoli.

basil out of season – Basil can be expensive out of season. Feel free to substitute mint or coriander leaves.

serving suggestions

Great on its own. Or serve as part of an Asian meal with a curry on the side.

Die-hard rice fans will enjoy this with a side of steamed rice. Or for Slow Carb fans try serving with breakfast lentils.

leftover potential

OK. Will keep in the fridge for a week or so. But not as great reheated as when it is hot.

related links

breakfast lentils
steamed rice

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chicken & basil stir fry recipe
serves 2
450g (1 lb) ground (minced) chicken
3 – 4 red chillies, sliced
1 bunch bok choy, rinsed and trimmed
4 tablespoons oyster sauce
1/2 bunch basil, leaves picked

1. Preheat a large frying pan or wok on a very high heat.

2. Add a few tablespoons of peanut oil and cook chicken, stirring frequently until no longer pink and starting to brown.

3. Add chilli and bok choy and continue to cook over a high heat until bok choy is just wilted.

4. Add oyster sauce and cook for another minute or until hot. Taste & season.

5. Remove from heat and toss in basil.