Chicken_chilli_and_basil_stir_fryChicken_chilli_and_basil_stir_fry Chicken_chilli_and_basil_stir_fry

Chicken, Chilli & Basil Stir Fry

  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 20MINS

2 tbs olive oil

750g chicken thigh fillets, thinly sliced

1 bunch spring onions, sliced

2 tsp ginger, grated

2 garlic cloves, crushed

2 tbs kecap manis (sweet soy sauce)

250ml (1 cup) Campbells Real Stock- Chicken

1 tbs sambal oelek ( Indonesian chilli paste)

3 (300g) Carrots, peeled, cut into thin matchsticks

100g sugar snap peas

1 tbs corn flour mixed with 2 tbs water

cup (75g) roasted unsalted cashews, roughly chopped

cup basil leaves, shredded

STEP 1 Heat oil in a wok or large, deep frypan over high heat. Stir fry chicken, in batches for 5 minutes, or until cooked through and golden. Add ginger, spring onions and garlic, cook for 1 minute.

STEP 2 Add kecap manis, Campbells Real Stock chicken and sambal oelek, then cook for 2 minutes.

STEP 3 Add carrots and sugar snap peas, cook for a further 2 minutes. Add cornflour mixture and simmer for 2 minutes. Add cashews and basil, stir to combine.

STEP 4 Serve with steamed rice.