Stir-fried garlic, chilli and basil chicken with rice noodles
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Garlic, chilli and Thai basil are simple yet powerful flavours that transform this chicken into a real Asian dish. Serve with fresh greens and rice noodles for an authentic experience.
Ingredients
Skinless chicken breast
500 g, thinly sliced
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, finely chopped
Reduced salt soy sauce
60 ml, (1/4 cup)
Dry rice noodles
140 g, stick variety
Red onion
2 medium, sliced
Red capsicum
1 medium, thinly sliced
Snow peas
300 g, halved lengthways
Bean sprouts
1 cup(s), (80g)
Fresh basil
1 cup(s), Thai variety, plus extra sprigs to garnish
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine chicken, garlic, chilli and half the soy sauce in a medium bowl. Set aside for 10 minutes to marinate.
2
Meanwhile, cook noodles in a large saucepan of boiling water for 2-3 minutes or until just tender, drain. Set aside.
3
Heat a large wok over medium-high heat and lightly spray with oil. Stir-fry onion and capsicum for 2 minutes or until softened and lightly browned. Transfer to a plate. Reheat wok and stir-fry chicken in 2 batches for 2-3 minutes or until cooked. Return onion, capsicum and chicken to the wok. Add snow peas, bean sprouts, basil, noodles and remaining soy sauce. Stir-fry for 1-2 minutes or until heated through and cooked. Serve with extra basil.
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