Chicken, Chilli and Basil Stir- Fry

Serves: 4
Preparation Time: 10
Cooking Time: 20


  • 2 tbs olive oil
  • 750g chicken thigh fillets, thinly sliced
  • 1 bunch spring onions, sliced
  • 2 tsp ginger, grated
  • 2 garlic cloves, crushed
  • 2 tbs kecap manis (sweet soy sauce)
  • 250ml (1 cup) Campbell’s Real Stock- Chicken
  • 1 ½ tbs sambal oelek ( Indonesian chilli paste)
  • 3 (300g) Carrots, peeled, cut into thin matchsticks
  • 100g sugar snap peas
  • 1 tbs corn flour mixed with 2 tbs water
  • ½ cup (75g) roasted unsalted cashews, roughly chopped
  • ½ cup basil leaves, shredded


  1. Heat oil in a wok or large, deep frypan over high heat. Stir fry chicken, in batches for 5 minutes, or until cooked through and golden. Add ginger, spring onions and garlic, cook for 1 minute.
  2.  Add kecap manis, Campbell’s Real Stock chicken and sambal oelek, then cook for 2 minutes.
  3.  Add carrots and sugar snap peas, cook for a further 2 minutes. Add cornflour mixture and simmer for 2 minutes. Add cashews and basil, stir to combine.
  4. Serve with steamed rice. 


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