Thai Basil Chilli Stir-Fry


  • 500g chicken breast, diced.
  • 1 medium onion, chopped.
  • 2 garlic cloves, crushed
  • 4-6 cups vegetables (e.g. broccoli, cauliflower, zucchini, capsicum, baby corn)
  • 1 x 400g Can Coconut Milk
  • ½ cup chopped fresh basil
  • 1 x Tbsp dried basil
  • 2-3 x Tbsp sweet chilli sauce
  • 1 x Tbsp brown sugar
  • 3 x Tbsp oyster sauce
  • Sprinkle of Fish sauce or lemon juice
  • ½ cup snow peas
  • Rice or noodles to serve.


  • Cook chicken until cooked through and golden. Remove from pan.
  • Stir fry the onion and garlic until onion is translucent and garlic is fragrant. Add vegetables and cook until just tender. Remove from pan.
  • Add small amount of oil to the pan. Stir-fry the sweet chilli sauce, basil (dried & fresh), brown sugar, oyster sauce and fish sauce until the sugar is dissolved.
  • Add the coconut milk to the sauce and stir to combine.
  • Add chicken, vegetables and snow peas back into the sauce and simmer for 2-3 mins.
  • Serve with hokkien noodles or rice

Vegan & Vegetarian adaptable:
Replace chicken with tofu and serve with quinoa for an added protein boost.

FODMAP Adaptable:
Swap onion and garlic for infused olive oil.
Keep coconut milk to 1/3 cup per serve.
Omit cauliflower and only choose canned variety of baby corn.
Swap snow peas for green beans, keep to less than 85g (12 beans) per serve.