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Chicken and Thai basil stir-fry with noodles

Chicken and Thai basil stir-fry with noodles

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5 from 1 review

Minced (ground) chicken, broccolini (tender-stem broccoli), Thai basil and a few pantry staples come together in this Chicken and Thai Basil Noodle Stir-fry to create a delicious, quick and easy weeknight dinner.

  • Total Time: 25 mins
  • Yield: 4 1x

Ingredients

Scale

SAUCE

  • 1 tbsp tamari or all-purpose soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp fish sauce (or more all-purpose soy sauce)
  • 1 tbsp brown sugar
  • ⅓ cup (80 ml) water
  • 2 tbsp cornflour (cornstarch)
  • ½ tsp chicken stock powder (bouillon)

STIR-FRY

  • 200 g (7 oz) vermicelli rice noodles (see note 1)
  • 1 tbsp olive oil
  • 2 spring onions (scallions), finely sliced
  • 1 tbsp freshly grated garlic
  • 1 tbsp freshly grated ginger
  • 500 g (1 lb 2 oz) minced (ground) chicken
  • 1 bunch broccolini (tender-stem broccoli), cut into 2 cm (3/4 inch) pieces
  • 1 handful Thai basil (or regular basil), leaves picked, plus extra to serve
  • 1 lime, cut into wedges

Instructions

Sauce

  1. Combine the sauce ingredients in a bowl and mix well.

Stir-fry

  1.   Prepare the noodles as per the packet instructions. Drain, rinse in cold water, then drain again.
  2.   Heat the olive oil in a large, deep heavy-based frying pan over high heat. 
  3.   Add the spring onion, garlic and ginger and cook for 1 minute until fragrant. 
  4.   Add the minced chicken and cook for 2–3 minutes until browned, breaking it up as you go.
  5.   Add the broccolini and sauce to the pan and cook for 3 minutes until the broccolini has softened. 
  6.   Add the basil leaves and stir them through. 
  7.   Serve the beef on the vermicelli rice noodles with the lime wedges on the side.

Equipment

Notes

Note 1 – You could also use soba noodles or thin egg noodles. Or instead of noodles, serve with jasmine rice, quinoa, brown rice or cauliflower rice. 

Make ahead

Sauce: Prepare the sauce ahead of time and store in an airtight container in the refrigerator for up to 3 days.

Vegetables: Chop the broccolini (tender-stem broccoli) and slice the spring onions (scallions) ahead of time and store them in separate airtight containers in the refrigerator.

Leftovers

Refrigerate cooked vermicelli rice noodles for up to 3 days. Refrigerate the cooked stir-fry and noodles separately for up to 3 days. Reheat the stir-fry prior to serving.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: chicken, mains, noodles
  • Method: stir-fry
  • Cuisine: Asian, Thai

Find it online: https://simplehomeedit.com/recipe/chicken-and-thai-basil-stir-fry-with-noodles/