Thai Basil Chicken is a favourite of mine when I’m eating out but wasn’t something I’d ever really attempted at home. One night, after taking my fancy, I decided to give it a go and the results were delicious. A straight forward and uncomplicated recipe, this is perfect for a quick week night tea. I add a whole sliced chilli as I love a bit of spice (and that’s how it usually comes in a Thai restaurant) but if you don’t like things too hot, you could use half or leave it out entirely.

This is the perfect stir fry for you if you don’t like things too saucy. Instead of a gloopy sauce, here you have more of a glaze which coats the meat and veggies. I serve mine with 60g (dried) jasmine rice per person for an extra 6 points per portion.

If you can’t get a hold of Thai basil, don’t worry, normal basil will be fine instead.

WW POINTS AND NUTRITIONAL INFORMATION

WW Serves 2 =  2 points + 3 point from non starchy veggies + 6 points for rice

Per serving – 554 calories 3.5g fat 64.7g carbs 72.8g

INGREDIENTS

For the sauce

• 100ml chicken stock (made up with ½ stock cube)
• 2 tbsp each oyster sauce and light soy sauce
• 1 tsp each dark soy sauce, fish sauce and sugar

For the stir fry

• 400g chicken breast, chopped into bitesize pieces
• 4 spring onions, sliced into rounds
• 1 red chilli, deseeded and sliced
• 4 garlic cloves, peeled and finely chopped
• Small pack of green beans, trimmed
• Small pack of Thai basil (or normal basil if you can’t get the thai version), roughly shredded
• 120g basmati or jasmine rice

METHOD

1. Pop all of the sauce ingredients into a jug, stir and pop to one side.
2. In a large frying pan or wok, add the chicken, season with salt and black pepper and fry in 1kal for 7-8 minutes until the chicken is cooked through.
3. While the chicken is cooking, pop the trimmed green beans in a pan of salted boiling water and simmer for 4 minutes until al dente. Drain and pop to one side.
4. Next add the spring onions, garlic, chilli and green beans to the wok with the chicken along with the sauce. Simmer on a medium/high heat until the sauce thickens, and the meat is nicely glazed in the sauce.
5. Finally remove from the heat and toss through the shredded basil.
6. Serve with the accompaniment of your choice.
7. Enjoy!

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Thai Basil Chicken

WW POINTS AND NUTRITIONAL INFORMATION WW Serves 2 = 2 points + 3 point from non starchy veggies + 6 points for rice Per serving - 554 calories 3.5g fat 64.7g carbs 72.8g

Servings 2

Ingredients

• For the sauce
• 100 ml chicken stock made up with ½ stock cube
• 2 tbsp each oyster sauce and light soy sauce
• 1 tsp each dark soy sauce fish sauce and sugar
• For the stir fry
• 400 g chicken breast chopped into bitesize pieces
• 4 spring onions sliced into rounds
• 1 red chilli deseeded and sliced
• 4 garlic cloves peeled and finely chopped
• Small pack of green beans trimmed
• Small pack of Thai basil or normal basil if you can’t get the thai version, roughly shredded
• 120 g basmati or jasmine rice

Instructions

• Pop all of the sauce ingredients into a jug, stir and pop to one side.
• In a large frying pan or wok, add the chicken, season with salt and black pepper and fry in 1kal for 7-8 minutes until the chicken is cooked through.
• While the chicken is cooking, pop the trimmed green beans in a pan of salted boiling water and simmer for 4 minutes until al dente. Drain and pop to one side.
• Next add the spring onions, garlic, chilli and green beans to the wok with the chicken along with the sauce. Simmer on a medium/high heat until the sauce thickens, and the meat is nicely glazed in the sauce.
• Finally remove from the heat and toss through the shredded basil.
• Serve with the accompaniment of your choice.
• Enjoy!