Vegemite Chicken and Basil Stir Fry

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Vegemite Chicken and Basil Stir Fry

Servings 4
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes



  • Boil the kettle. In a heatproof container, place the rice and enough boiling water to cover the rice. Cover and let sit while you cook the remainder of the dish.
  • Trim the beans and cut them in half.
  • Pick the leaves from the basil, discard the stems.
  • Finely chop the chilli, removing seeds for less heat.
  • Crush or chop the garlic.
  • In a small bowl add the soy or tamari sauce, rice wine vinegar, honey substitute and vegemite, whisk together until combined.
  • Heat a large frying pan or wok over medium high heat.
  • Add the oil and chicken, stir fry for 5 minutes, until it starts to colour.
  • Add the garlic, ginger, chilli and beans, stir fry for 2-3 minutes.
  • Stir through the sauce mixture.
  • Cook for 2 minutes.
  • Stir through the Thai basil leaves.
  • Drain any remaining liquid from the rice.
  • Divide the rice and chicken between your bowls.
Calories: 1175kcal
Course: Main Course
Cuisine: Asian
Spoon Rating:
Bonus Spoons: 淙ast Feed, Batch Cook
Diet: Keto, Low Carb


Calories: 1175kcal | Carbohydrates: 6g | Protein: 24g | Fat: 17g
Disclaimer: No Spoons to Cook is based on our own experience and research, and what we know works best for us. It is not medical advice. Our recipes focus on low inflammatory ingredients, whole foods and are founded in ketogenic and low carb ways of eating. We encourage spoonies to stay curious, ask questions, do your own research, listen to your body and to work with a Registered Dietitian or Medical Professional when appropriate to tailor your nutritional needs to support your care plan and goals.

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