Chicken and Thai Basil Stir-fry with Noodles

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This Chicken and Thai Basil Noodle Stir-fry is what realistic weeknights dinners look like at our place. It’s on the table in less than 20 minutes, with minimal preparation and washing up, removing some of the pressure after a long day. Low-cost minced (ground) chicken is caramelised in a sticky sauce with fresh veggies and noodles – it’s so delicious that my family asks for this recipe again and again!

Although made with simple ingredients, there’s a slight twist as I use Thai basil instead of regular basil. If you are new to this herb, its gorgeous, fresh, anise-like flavour will transform an ordinary stir-fry into something truly restaurant-worthy and I highly recommend that you try it! It’s available in many supermarkets and Asian grocery stores, but if you can’t get your hands on it, you can easily substitute it with regular basil. I’ve also included instructions in the recipe on how to introduce this herb to your taste buds (or family’s taste buds!) if you’ve never tried it before.

Although I recommend using broccolini (tenderstem broccoli) in this dish, as its sweet and earthy flavour pairs so well with the sauce, this is a great “catch-all” recipe that allows you to use up any vegetables in the fridge. Try carrots, sugar snap peas, mushrooms, baby corn or capsicum (bell pepper). This is a recipe that I love so much that I included it in my cookbook, The Simple Dinner Edit.

What other vegetables can I use instead of broccolini (tenderstem broccoli)?

The options are limitless! Add up to 2 cups of vegetables of your choice. Some options include: carrots, sugar snap peas, mushrooms, baby corn, capsicum (bell pepper), broccoli, green beans, bok choy, Chinese broccoli (gai lan) or wombok cabbage.

What else can I serve with this recipe instead of vermicelli noodles?

Try jasmine rice, quinoa, brown rice, soba noodles, thin egg noodles or cauliflower rice.

What else can I use instead of minced (ground) chicken?

Replace the ground (minced) chicken with ground pork or beef, or firm tofu, finely grated using a box grater.

Hot tips

• Prep everything first – Have all your ingredients prepped and ready to go before you start cooking. This helps the cooking process go smoothly and quickly.
• High heat – Cooking over high heat helps to quickly brown the chicken and keep the vegetables crisp but tender.
• Don’t overcook the noodles – Be sure to follow the packet instructions and rinse the noodles in cold water to prevent them from overcooking and becoming mushy.
• Thai basil – The Thai basil creates a distinct savoury, anise-like flavour in the recipe. If you are introducing Thai basil to your taste buds for the first time, instead of stirring it through the stir-fry, try topping it with a few leaves just before serving. It will give you a taste, without flavouring the entire dish. Once you get the thumbs up from everyone, you can stir them through the next time you make it.
• Fresh lime – The fresh lime wedges add a burst of fresh flavour – don’t miss this final step!

Watch how to make Chicken and Thai Basil Stir-fry with Noodles

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Chicken and Thai basil stir-fry with noodles

Author: Nicole

5 from 5 votes

“Made this for dinner tonight and omg it’s delicious.”

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Minced (ground) chicken, broccolini (tenderstem 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.

Prep 10 minutes mins

Cook 15 minutes mins

Total 25 minutes mins

Servings: 4

Ingredients

1x2x3x

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
• ▢ 80 ml (⅓ cup) 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) minced (ground) chicken
• ▢ 1 bunch broccolini (tenderstem broccoli), cut into 2 cm (¾ inch) pieces
• ▢ 1 handful Thai basil or regular basil, leaves picked, plus extra to serve
• ▢ 1 lime, cut into wedges

Instructions

Cook Mode(keeps your screen active)

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

Nutrition information

Nutrition Facts

Chicken and Thai basil stir-fry with noodles

Amount per Serving

Calories

504

% Daily Value*

Fat

 

20

g

31

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

10

g

Cholesterol

 

108

mg

36

%

Sodium

 

1389

mg

60

%

Potassium

 

772

mg

22

%

Carbohydrates

 

55

g

18

%

Fiber

 

2

g

8

%

Sugar

 

5

g

6

%

Protein

 

26

g

52

%

Vitamin A

 

79

IU

2

%

Vitamin C

 

7

mg

8

%

Calcium

 

42

mg

4

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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 (tenderstem 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. Not suitable to freeze.

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Course chicken, mains, Noodles

Cuisine Asian, Thai