Thai Green Peppercorn Chicken with Basil & Green Beans
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Thai Green Peppercorn Chicken with Basil & Green Beans

Thai Green Peppercorn Chicken with Basil & Green Beans

on 23 November 2015 in General News

Need dinner on the table in a hurry? For a quick, tasty and healthy dinner, you can't go wrong with a stir-fry. This delicious recipe from Fernwood Women's Health Club is packed with flavour and so simple to make. 

500g boneless, skinless chicken thighs
1 thumb-sized green chilli, halved
3 garlic cloves
1 tablespoon vegetable oil
1 onion, halved and sliced into half moons
100g baby green beans, cut into 4cm pieces
60ml dark soy sauce
1 ½ tablespoons fish sauce
1 ½ tablespoons oyster sauce
Juice of 1 lime
3 teaspoons fresh or brined green peppercorns
Large handful of Thai basil leaves (or use regular basil)
Steamed jasmine rice, to serve


  1. Cut the chicken into bite-size pieces. De-seed one chilli half, put it with the garlic in a mortar and pestle and pound into a rough paste.
  2. Heat half the oil in a wok or large frying pan over medium heat. Cook the chicken, in batches, for 7–8 minutes until golden. Add the chilli and garlic paste and the remaining oil and stir-fry for 1–2 minutes.
  3. Add the onion and beans and cook for another 2 minutes. Add the combined sauces and lime juice and stir-fry for another minute or until sticky. Remove from the heat, add the peppercorns and basil, and toss to combine.
  4. Serve immediately with steamed jasmine rice and the remaining chilli half, thinly sliced. Serves 4.

Nutritional Information
Per serve: Energy 1654kJ | Carbs 35g | Protein 27g | Fats 16g

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