Quick and easy to make stir-fry

I think most foodies like Thai food and some of us make great use of the pre-made red and green curry pastes, but this is one you can easily make yourself





10/15 minutes

Prep. time:

15/20 minutes


Fairly Simples!



  • 4 chicken breasts cut into chunks
  • 4-5 cloves garlic, chopped fine
  • 3 fresh red chillis, chopped fine
  • Glug of white wine
  • 3 red, green and yellow, if possible, peppers, sliced in strips
  • One large onion sliced into strips.
  • 1 pack of fresh basil leaves
  • 2-3 tablespoons vegetable oil
  • 3 tbsps of Oyster sauce1 tbsp of Fish sauce2 tbsp of Ketchup Manis

    The juice of one lime

    2 Tbsps of brown sugar


Step by Step Instructions

Step 1

Combine the ‘Stir-Fry Sauce’ ingredients together in a bowl, stirring to dissolve sugar. Add the chopped chicken. I normally leave this for a couple of hours but 10 minutes or so would suffice if you are hungry!

Step 3

Add the rest of the marinade and the fresh basil cut into strips. Unless you are fortunate enough to have the tiny leaves of a fresh plant in your garden in which case add them whole. Adjust the seasoning to suit. You notice we did not use salt or pepper as all the sauces have a salty element and the chilli should do it’s job!

Step 2

Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the garlic, onions and chilli. Stir-fry 1 minute to release the fragrance, then add the marinated chicken plus a glug of the white wine. Stir-fry until chicken turns opaque (3 minutes). Add a little more white wine as needed to keep pan moist.

Add the peppers and half the remaining marinade. Fry for two minutes


Step 4

Serve this with jasmine rice. If you want to serve sticky rice then you can find a recipe on the net, but bare in mind you need to soak the rice for 24 hours. I prefer fluffy rice with this particular dish.

A glass or three of Rosé wine goes well!!

Bon Appétit !