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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


  • 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


  • 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!