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Photo of Chilli and basil chicken by WW

Chilli and basil chicken

Total Time
30 min
15 min
15 min
A warm and tangy sauce smothers juicy chicken and crunchy greens that will send your tastebuds into overdrive


Sesame oil

1 tbs

Skinless chicken breast

450 g, fat trimmed, thinly sliced, (buy 500g)

Red onion

1 medium, cut into thin wedges

Red capsicum

1 medium, thinly sliced

Green string beans

150 g, halved

Snow peas

150 g, halved

Soy sauce

2 tbs

Sweet chilli sauce

¼ cup(s), (60ml)

Lime juice

2 tbs

Fresh basil

¼ cup(s), (Thai), torn


  1. Heat a wok over high heat. Add half the oil and heat for 5 seconds. Stir-fry chicken, in batches, for 2–3 minutes or until browned. Transfer to a bowl.
  2. Reheat wok over high heat. Add remaining oil and heat for 5 seconds. Stir-fry onion and capsicum for 3–4 minutes or until softened. Add beans, peas and 2 tablespoons water and stir-fry for 2–3 minutes or until vegetables are tender.
  3. Return chicken to wok with soy and sweet chilli sauces and juice. Stir-fry for 2 minutes or until heated through. Stir in basil. Serve.


SERVING SUGGESTION: Steamed Jasmine rice. TIP: Thai basil has jagged green leaves, purplish stems and a slight aniseed flavour. If unavailable you can use regular green basil.