I’ve read so many recipes including Thai basil but because I live in Devon we don’t have a great variate of exotic food, we have lots of delicious local foods though but unfortunately Thai basil isn’t one of them. So when I found Thai basil preserved in oil and vinegar in Sainsburys I got really excited! Yesterday after a few days of very naughty eating I was dying for a healthy but filling meal so I decided to spice up my usual stir fry with my Thai basil. I added it to my favourite stir fry combination of chicken, broccoli, spring onions and lot of chilli! One portion of this stir fry comes in at 472 calories.
Ingredients – Serves 2
2 Wholewheat Noodle Nests
1 Tablespoon of Sesame Oil
2 Chicken Breasts, finely sliced
1 Whole Head of Broccoli, cut in to small pieces
4 Spring Onions, finely chopped
1 Birds Eye Chili, finely chopped
2 Teaspoons of Light Soy Sauce
1 Teaspoon of Thai Basil (or a small handful if using fresh!)
2 Teaspoons of Sesame Seeds, toasted
Method – Takes 15 Minutes
1. Boil a kettle, add the noodle nests to a bowl add the hot water and cover. Add the sesame oil to a wok and heat until it smokes, add the chicken and turn down to a medium/high heat, cook the chicken until sealed.
2. Add the broccoli and stir fry for 4 minutes, add the spring onions and chili and stir fry for a further minute. Add the soy sauce, Thai basil and sesame seeds, continue to stir fry for a minute.
3. Drain the noodles and add them to two bowls, pile on the Thai basil stir fry and eat!