SunRice

Chicken and Thai Basil Stir Fry

I am using:

Prep time

10min

Cook time

30min

Enjoy this chicken stir fry as a mid week meal. You can swap out Long Grain rice for our delicious Jasmine Rice for a more fragrant dish!

SunRice Long Grain White Rice

SunRice Long Grain White Rice

* Versatile and light * Grains remain separate when cooked * Absorbs flavours from cooking * Pairs well with stir-fries, casseroles and stews * Suitable for adventurous dishes like spicy jambalaya * Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Long Grain Rice (rinsed)

  • 1½ cup Chicken Stock

  • 400 g Chicken Breast Fillet (trimmed)

  • 3 tsp Fish Sauce

  • 2 tsp Brown Sugar

  • 1 Red Chilli (finely chopped)

  • 1 Lime (juiced)

  • 1 tbsp Vegetable Oil

  • 1 bunch Baby Bok Choy (trimmed, roughly chopped)

  • 100 g Green Beans (trimmed, chopped)

  • 1 Small Red Capsicum (seeded, thinly sliced)

  • 1 Small Yellow Capsicum (seeded, thinly sliced)

  • 100 g Snow Peas (trimmed, shredded)

  • 1 cup Thai Basil Leaves

Long Grain

White long grain rice is your go to grain for a versatile dish. It has long, slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking. It is the perfect partner to a stir-fry, casserole or a stew.

Characteristics

Fluffy

Fluffy

Longer Grains

Longer Grains

Light

Light

Photo of Chicken and Thai Basil Stir Fry

Method

  • Put the rice and stock in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters can be seen in surface of the rice. Remove from heat and stand covered for 5 minutes.

  • Thinly slice the chicken across the grain. Combine the fish sauce, brown sugar, chilli and lime juice in a bowl. Add the chicken and toss well to coat.

  • Heat a wok over high heat until hot. Add 1 teaspoon of oil, swirl to coat wok. Drain the chicken, reserving the marinade. Add one-third of the chicken to the hot wok and stir-fry for 2 minutes or until golden. Remove to a plate and repeat twice with oil and remaining chicken.

  • Reheat the wok until hot. Add remaining oil, bok choy and beans. Stir-fry for 2 minutes. Add capsicum and the reserved marinade and stir-fry for another 2 minutes. Add the snow peas and return the chicken. Stir-fry for 1 minute until heated through. Remove from the heat, add the basil leaves, toss to combine. Serve over rice.

  • Tip If you can't get Thai basil you can use Vietnamese mint or 40g baby spinach leaves.

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