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Photo of Stir-fried garlic, chilli and basil chicken with rice noodles by WW

Stir-fried garlic, chilli and basil chicken with rice noodles

Total Time
25 min
15 min
10 min
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.


Skinless chicken breast

500 g, thinly sliced


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)


  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.


SERVING SUGGESTION: 2 teaspoons toasted sesame seeds and lime cheeks.