Stir fried chicken with basil and fragrant jasmine rice Recipe

Stir-fried chicken breast with red onion, basil, cherry tomatoes and soy sauce served on a bed of fragrant jasmine rice.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(11 votes) 4.3/5

Les ingrédients

Pour people
  • Chicken breast(s) (150g) - skinless : 6 whole
  • Thai basil : 1 bunch
  • Red onion(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Red chilli(s) : 1 whole
  • Fish sauce : 30 cl
  • Spring onion(s) : 0.5 bunch
  • Cherry tomato(es) : 200 g
  • Jasmine rice : 200 g
  • Water : 400 ml
  • Fine salt : 3 pinch(es)
  • Groundnut oil : 20 ml


  • ETAPE 1

    Dice the chicken into 2cm cubes. Peel and finely slice the red onion. Finely chop the garlic and dice up the chilli, removing the seeds first. Finely slice the spring onions and shred the basil. Cut the cherry tomatoes in half.

  • ETAPE 2

    Place the rice in a saucepan with the water and the salt. Bring to the boil, cover and then simmer with a lid on until all of the water has been absorbed by the rice.

  • ETAPE 3

    Heat up a wok. Add the oil and when very hot, stir fry the chicken. Cook until golden brown and then add the red onion. Cook for a further 2 minutes and then add the garlic and chilli. Cook for another minute and then add the cherry tomatoes, spring onions, basil and soy sauce.

  • ETAPE 4

    Check the chicken is cooked and serve with the jasmine rice.

Chef's tip

«The chicken can easily be replaced with pork, beef or tofu.»

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