A MEAL YOU CAN MAKE

Basil chicken stir-fry

Quick chicken mince with chilli, green beans and fragrant basil.

About 33 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

Open guided recipe →

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

Allergens: Fish, soya and usually wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~562 kcal · 48g protein · 59g carbohydrate · 16g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Cut beans and chop garlic and chilli before handling chicken. Mix fish sauce, soy sauce, sugar and water. Pick basil leaves. Keep all ingredients beside the hob before stir-frying.

  2. Heat the rice

    Heat the ready-cooked rice in the pan following its packet instructions, with a splash of water if directed. Stir until steaming hot throughout, then transfer to a covered serving bowl.

  3. Fry garlic and chicken

    Heat oil over medium-high heat. Stir garlic and chilli for 20 seconds, then add chicken mince. Break up clumps and keep stirring until it loses its raw colour.

  4. Finish the stir-fry

    Add beans and sauce. Toss continuously until beans are tender with a little bite and most liquid evaporates. Probe the thickest clumps of chicken. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

    Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

  5. Check and serve

    Turn off the heat and fold in basil until just wilted. Spoon over the hot rice. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  6. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 10 min · Cooking: about 18 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Thai pad kra pao-inspired · basil availability adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

Open this recipe in your kitchen · Recipe questions?