Thai Basil Chilli Stir-Fry


  • 500g chicken breast
  • 1 onion (medium)
  • 2 garlic cloves
  • 6 cups mixed vegetables (e.g. broccoli, cauliflower, zucchini, capsicum, baby corn)
  • 400mL canned coconut milk
  • 1/2 cup chopped fresh basil
  • 1 tbsp dried basil
  • 3 tbsp sweet chilli sauce
  • 1 tbsp brown sugar
  • 3 tbsp oyster sauce
  • sprinkle fish sauce
  • OR sprinkle lemon juice
  • 1/2 cup snow peas
  • rice
  • OR noodles


  • Prep Ingredients: Dice the chicken breast, chop the onion and crush the garlic.
  • 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.