Chicken & Basil Stir-Fry
with Jasmine Rice
- Gluten
- Soy
- Sulphites
- Wheat
- Fish
- Wheat
- Gluten
- Soy
- May contain traces of allergens
You know when a dinner has so many good bits you just don’t know what to eat first? This lip-smacker is one of those. Between tender chicken, basil and fresh veggies, you’ll be racing to finish the bowl! Sticky kecap manis finishes off a perfect Asian dish that’s here to spice up your mid week routine.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
chicken thigh
1
red onion
1
carrot
1 bag
snow peas
2 clove
garlic
1 knob
ginger
2 tbs
kecap manis
(Contains: Gluten, Soy, Sulphites, Wheat;)
1 bunch
basil
Not included in your delivery
3 cup
water
2 tsp
vegetable oil
1 tsp
fish sauce
(Contains: Fish;)
Utensils
Cooking Steps
To prepare the ingredients, rinse the Jasmine rice well. Chop the chicken thighs into 2 cm chunks. Finely slice the red onion, and peel the carrot and cut into discs. Trim the snow peas, peel and crush the garlic, and peel and grate the ginger. Pick the basil leaves and roughly chop.
Place the Jasmine rice and the water in a medium saucepan, stir briefly to stop the rice sticking together, and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.
Meanwhile heat the vegetable oil in a large wok or frying pan over a high heat. Add the chicken and cook, stir frying, for 2-3 minutes, or until browned. Set aside.
Place the same wok back over a high heat. Add the red onion, carrot and snow peas. Cook, stirring, for 2 minutes. Add the garlic and ginger and cook, stirring, for 1 minute, or until fragrant. Return the chicken to the wok with the kecap manis and fish sauce and stir fry for 1 minute. Stir through the basil and then remove from the heat.
To serve, divide the rice and stir-fry between bowls. Drizzle any excess sauce over the rice.
