Chicken & Kaffir Lime Leaf Stir Fry

ChickenStirFry Feature ChickenStirFry Feature

Pork/ Beef etc can be substituted instead of the chicken.

4 people 15 minutes 15 minutes


  • 3 - Carrots
  • 2 - Chicken Breast flattened and sliced thinly
  • 1 pack Green Beans
  • 1 - Green Pepper
  • 12 - Mushrooms chopped
  • 1 - Red Pepper
  • 1 - SuperValu Courgette
  • 1 handfull SuperValu Fresh Basil to serve
  • 2 tbsp Vegetable Oil for frying

For the paste

  • 1 tbsp Fish Sauce
  • 4 cloves Garlic
  • 1 - Lemongrass Stalk sliced
  • 2 tbsp Light Soy Sauce
  • 2 tbsp Lime Juice
  • 1 tsp Soy Sauce dark
  • 1 tbsp SuperValu Brown Sugar
  • 0.5 cup SuperValu Fresh Basil
  • 1 - SuperValu Green Chilli
  • 3 - SuperValu Scallions sliced
  • 2 tbsp Vegetable Oil


  1. Blend together the paste ingredients until a smooth paste is formed. Adjust as required. If it's not sweet enough, add more brown/palm sugar, not salty enough, add more soya/fish sauce, not hot enough, add more chilli. In other words, balance the flavours to your own palate. 
  2. Stir fry the chicken first for a minute or two, remove from the wok and set aside. (If you leave it on the pan, it will get over-cooked).
  3. Add more oil if necessary, then add the veg that would take the longest to cook (green beans, carrots, broccolli). 
  4. Add a splash of water to the pan if the wok starts to get dry. 
  5. Add the rest of the veg and keep adding water to the wok as required.
  6. Once the veg are just ready (still firm), add back the chicken, juices and add the paste. Stir it through to coat everything, do not overcook it or you’ll lose some of the zesty, fresh flavour, stir frying it for a minute or so should suffice.
  7. Tear a few basil leaves for garnish.
  8. Serve immediately with Basmati rice or noodles.
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