Thai basil chicken
A delicious stir fry with the perfect balance of flavours and aromas. An excellent way to eat chicken breast and make sure you're getting your five-a-day.
The cashew nuts finish this recipe off with the perfect contrast of texture.
Author:
James
Fairhurst
Prep time (mins) | Cooking time (mins) | Servings |
|---|---|---|
10 | 20 | 2 |
Calories (kcal) | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|
502 | 64.5 | 19 | 23 |
Ingredients
2 chicken breasts, diced
Handful of mange tout (approx. 1 cup or 100g)
One red onion, cut into large pieces
One bell pepper, cut into large pieces
Handful of fresh basil
1 teaspoon of olive oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
Two cloves of garlic, minced
One small red chilli, thinly sliced
10 cashew nuts
Two fried eggs
A teaspoon of granulated artificial sweetener
Method
Fry the chicken in the olive oil until browned.
Add the mange toute, onion, and pepper, and continue to fry until softened.
Add the minced sweetener, garlic, chilli, soy sauce, and oyster sauce, and fry for another minute whilst stirring to coat all the ingredients with the sauce.
Finally, stir in the basil and allow it to wilt.
Serve with a sprinkling of cashew nuts and topped with a fried egg.
Freezing and storage
Stores well in the fridge for a couple of days.