Stir fried chicken with sweet potato, Thai basil and kaffir lime leaves is just so easy to make and totally delicious that youʼll never order takeout again.
If youʼve never tried kaffir lime leaves in your stir fry then youʼre in for a taste sensation, as it’s aromatic, lime citrusy flavour adds incredible depth and flavour to stir fries. Leaves can be frozen and used immediately from the freezer. We also love Kaffir lime leaves in desserts try coconut and kaffir lime panna cotta you won’t be disappointed.
Stir fried chicken with sweet potato, Thai basil and kaffir lime leaves is very adaptable for both protein and vegetables. You can swap out the chicken for pork, beef or prawns and swap sweet potato for zucchini, beans, squash or snow peas
Cook onions for 1-2 minutes
But, the real secret to this stir fried chicken with sweet potato, Thai basil and kaffir lime leaves we feel is the sauce. Sweet kecap manis and fish sauce in equal measure completely balance the dish with its winning combination.
Kecap is a thick, palm sugar sweetened soy sauce that is also fabulous in rice and noodle dishes. Light or dark soy sauces are no substitute.
Fish sauce is a must in most Asian cuisines and particularly in Thai cooking. Itʼs amber, strong pungent flavour has no substitute. Both sauces cost a couple of dollars so do yourself a favour and add them to your pantry staples.
Stir fries need to have all of the preparation done and ready as the cooking happens fast. Peanut and vegetable oils are ideal to use as the smoking point is higher than most other oils. Never use olive oil as its flavour interferes with the finished dish.
Add sweet potato, onions, chilli, kaffir lime leaves, kekap manis, fish sauce and stir fry together for 3-4 minutes.
So are you ready to give this stir fried chicken with sweet potato, Thai basil and kaffir lime leaves a go? We promise youʼll love it. Even without the sweet potato step, you will have a delicious stir fry ready to serve with steamed jasmine rice.
Do you have a winning sauce combination for your stir fries?
This quick and easy Thai stir fry is delicious and will become a firm favourite for its ease to put together and fabulous flavours.
3 plus 1 tablespoon peanut oil
1 large red (Spanish) onion halved and thinly sliced
2 red chillies finely chopped – seeds optional
1lb (500 grams) boneless chicken thighs cut into bite size pieces
12 ounces (350 grams) peeled sweet potato cut into bite size pieces
1 1/2 tablespoon finely chopped fresh garlic
8 kaffir lime leaves finely sliced
2 tablespoons kecap manis (sweet soy sauce)
2 tablespoons fish sauce
1 cup plucked Thai basil leaves – substitute with sweet basil if Thai basil is not available
1/2 teaspoon fine white pepper or to taste
- Toss sweet potato pieces in 1 tablespoon oil and place on baking sheet for 30 or so minutes till tinged with colour.
- Heat 1 tablespoon oil in a wok till smoking, add onion stir frying for 1-2 minutes, add garlic and stir fry until golden (1 minute)
- Tip onion etc into a bowl.
- Pour 2 tablespoons oil into wok and heat until smoking and add chicken pieces stir frying till coloured (3-4 minutes).
- Add sweet potato, onions, chilli, kaffir lime leaves, kecap manis, fish sauce and stir fry together for 3-4 minutes.
- Add Thai basil leaves and pepper, stir fry for a minute.
- Serve with steamed jasmine rice.
- ABC brand Kecap manis is a sweet thick soy sauce. Squid brand Fish sauce really has no substitute for the salty pungent flavour. Both brands are available in supermarkets and Asian grocery stores.
- Kaffir lime leaves can be stored frozen.
- You can replace Thai basil leaves with sweet basil
- Adapted from Spirit House Chicken stir-fried with Thai basil and Kaffir lime leaves
- Kaffir lime leaf is in two parts, this is classed as 1 leaf
- Category: Asian
- Method: Stir fry
- Cuisine: Thai
Keywords: stir-fry chicken, basil, pumpkin and kaffir