Chicken and Thai basil stir-fry with noodles
Chicken and Thai Basil stir fry recipe with caramelised chicken in a sticky sauce with fresh veggies and noodles – your family will love it this delicious recipe!
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Cooking tools:
- Wok
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Wooden spoon
- Plate
- Serving platter
Ingredients
- 1 tbsp tamari or all-purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tbsp fish sauce or more all-purpose soy sauce
- 1 tbsp brown sugar
- 80 ml water
- 2 tbsp cornflour (cornstarch)
- ½ tsp chicken stock powder (bouillon)
- 200 g vermicelli rice noodles (see note 1)
- 1 tbsp olive oil
- 2 spring onions (scallions), finely sliced
- 1 tbsp freshly grated garlic
- 1 tbsp freshly grated ginger
- 500 g minced (ground) chicken
- 1 bunch broccolini (tenderstem broccoli), cut into 2 cm (¾ inch) pieces
- 1 handful Thai basil or regular basil, leaves picked, plus extra to serve
- 1 lime, cut into wedges
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