SIMPLE Chicken and Basil Stir Fry for Busy Weeknights
Recipe type: Stir-Fry
Cuisine: Indo-Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2
Easy peasy no-frills stir-fry!
  • 2tbsp soy sauce (I would recommend adding 1 tbsp of oyster sauce and 1 tbsp of soy sauce)
  • 2 tbsp red chili paste
  • 1 tbsp sugar
  • 2 tsp lime juice
  • 2 tsp vinegar
  • ½ lb chicken thighs
  • 1 bell pepper (use ½ red and ½ green for color)
  • ½ onion
  • 1 button red chili
  • ¼ cup basil leaves
  • 1 tsp flour (thinned out with water)
  • salt, to taste
  1. Mix soy sauce, oyster sauce, chili paste sugar, lime juice and vinegar in a mason jar.
  2. In a pan over high heat, fry chicken. Once cooked halfway, add in the sauce made earlier in step 1 and add about a ¼ cup water.
  3. All the gravy to bubble for 5 mins.
  4. Next add onion, bell pepper and mix. Crush in the button chilli straight into the pan along with basil.
  5. Thicken the gravy with cornflour slurry to desired consistency. The slurry should resemble milk so add enough water to the flour.
  6. Adjust salt and let the stir-fry cook until veggies get soft.
  7. Serve hot with steamed or boiled rice!
Recipe by Rookie With A Cookie at