Thaise kip met basilicum

Ingredients

• 30 ml (2 tbsp)sesame oil
• 60 ml (4 tbsp)coconut aminos
• 10 ml (2 tsp)fish sauce
• 2.5 ml (½ tsp)chilli flakes
• 2.5 ml (½ tsp)ground ginger
• to tastefreshly ground black pepper
• 4 cloves, crushedgarlic
• 500 g, thinly slicedchicken breast
• 15 ml (1 tbsp)coconut oil
• 1, thinly slicedred pepper
• 45 g, choppedbasil, preferably Thai basil
• to servespring onions
• to servecourgette noodles
• to tastesesame seeds

Instructions

1. 1

   Marinate the chicken

   Mix the sesame oil, coconut aminos, fish sauce, chilli flakes, ground ginger, black pepper and crushed garlic. Add the chicken strips and leave to marinate for 6 hours.

2. 2

   Cook the chicken

   Heat the coconut oil in a wok. Add the chicken with its marinade and stir-fry until browned.

3. 3

   Add pepper and basil

   Add the sliced red pepper and chopped basil, then cook until the chicken is cooked through.

4. 4

   Serve the dish

   Serve with courgette noodles, spring onions and sesame seeds.

What is Thai basil chicken?

Thai basil chicken is inspired by a Thai stir-fry combining chicken, fragrant basil, chilli and savoury seasonings. This version pairs thinly sliced chicken and red pepper with courgette noodles instead of rice or wheat noodles.

The marinade seasons the chicken before it hits the wok, while fresh basil added during cooking brings a lively herbal finish. The recipe calls for Thai basil if available, but ordinary basil works too.

Nutrition and macros by portion

The nutrition label shows one serving as written: 568 calories, 58g protein, 19g carbs, 28g fat.

The chicken supplies most of the protein, while the coconut aminos and courgette noodles contribute some carbohydrate. Sesame oil and coconut oil account for much of the fat. Serve with plenty of courgette noodles or extra vegetables to balance the plate.

The marinade

Seasoning: sesame oil, coconut aminos, fish sauce, chilli, ginger and garlic give the chicken a salty, aromatic coating. Mix them together before adding the chicken so the flavours are evenly distributed.

Timing: the chicken is marinated for 6 hours, so this is best prepared well ahead. The stated 15-minute total time does not include that marinating time.

Stir-frying in a wok

Heat: get the wok hot before adding the coconut oil and chicken. Stir-frying in a hot pan helps the thin slices brown rather than sit and steam.

Batch size: if the chicken crowds the wok, cook it in batches so the pieces have room to colour. Include the marinade as directed, taking care as the liquid hits the hot pan.

When the chicken is done

Chicken: thin slices cook quickly, but check the thickest pieces are no longer pink in the centre before serving. Avoid extending the cooking unnecessarily, as lean breast meat can become dry.

Basil: add it with the pepper as the method directs. It should soften and release its aroma without being cooked for longer than needed.

Courgette noodles and toppings

Courgette noodles: prepare them for serving while the chicken cooks, so they are ready to plate straight away. The recipe serves them alongside the stir-fry rather than specifying a separate cooking step.

Finish: spring onions add a fresh bite, and sesame seeds provide a nutty accent. Scatter both over the dish just before serving.

Serving the meal

Serve the stir-fry over or alongside the courgette noodles so the noodles catch some of the savoury cooking juices. Add the spring onions and sesame seeds at the table for a fresh, crisp finish.

For a more substantial meal, serve it with rice; for a lighter plate, keep the courgette noodles as the base and add extra vegetables.

Recipe notes & tips

• Slice the chicken evenly so the pieces cook at a similar rate.
• Marinate the chicken for the full 6 hours specified in the method.
• Have the pepper, basil and toppings ready before heating the wok.
• Cook in batches if the chicken would crowd your wok.
• Add the basil near the end so its aroma stays fresh.
• Serve the courgette noodles promptly so they do not sit in the hot pan.

Variations

• Use Thai basil: choose it for a more distinctly aromatic herbal note.
• Adjust the heat: add fewer chilli flakes for a milder result.
• Add more vegetables: stir-fry sliced mushrooms or extra pepper with the chicken.
• Serve with rice: swap or supplement the courgette noodles with cooked rice.
• Change the garnish: add extra spring onions for a sharper, fresher finish.

Common mistakes to avoid

• Crowding the wok: the chicken can steam rather than brown; cook it in batches if needed.
• Uneven chicken slices: thicker pieces take longer; cut the chicken into similarly thin strips.
• Skipping the marinade time: the recipe specifies 6 hours; allow for this before planning to serve.
• Overcooking the chicken: check the thickest piece and take the pan off the heat once it is cooked through.
• Cooking the basil for too long: add it with the pepper and avoid leaving it on the heat unnecessarily.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat the chicken and pepper gently in a pan until piping hot; store courgette noodles separately if possible, as they soften quickly.

Frequently asked questions