Thai Chilli & Basil Chicken Stir Fry with Broccoli and Steamed Rice

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the jasmine rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Dice chicken thighs into bite sized pieces. Peel and mince the garlic. Finely slice red chilli (discard seeds for milder heat). Pick Thai basil leaves, discard stems. Trim green beans. Slice carrots into long thin strips. Cut broccoli into florets.

Tip! Due to supply issues green beans are used instead of snow peas.

Heat a wok or pan over high heat. Add enough oil to coat the bottom of the pan and add the chicken. Cook for 2-3 minutes until just cooked through. Set aside and keep warm. Wipe out the pan for Step 4.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add a drizzle of oil to the pan and heat over medium-high heat. Add the ginger and garlic and cook for 30 seconds until fragrant. Add the Thai stir fry sauce and cook, stirring for a minute or two until slightly reduced. Add veggies and cook for 2 minutes. Add chicken back for a minute or two until warmed through and coated with the sauce.

Tip! If you like a thickened sauce combine 1 tsp of cornflour with 2 tbsp of water and add with the stir fry sauce.

Add the chilli, most of the basil and cashews to the stir fry and taste for seasoning, adding salt and pepper as needed. Divide rice amongst bowls, top with stir fry and any remaining basil leaves.

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the jasmine rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Dice chicken thighs into bite sized pieces. Peel and mince the garlic. Finely slice red chilli (discard seeds for milder heat). Pick Thai basil leaves, discard stems. Trim green beans. Slice carrots into long thin strips. Cut broccoli into florets.

Tip! Due to supply issues green beans are used instead of snow peas.

Heat a wok or pan over high heat. Add enough oil to coat the bottom of the pan and add the chicken. Cook for 2-3 minutes until just cooked through. Set aside and keep warm. Wipe out the pan for Step 4.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add a drizzle of oil to the pan and heat over medium-high heat. Add the ginger and garlic and cook for 30 seconds until fragrant. Add the Thai stir fry sauce and cook, stirring for a minute or two until slightly reduced. Add veggies and cook for 2 minutes. Add chicken back for a minute or two until warmed through and coated with the sauce.

Tip! If you like a thickened sauce combine 1 tsp of cornflour with 2 tbsp of water and add with the stir fry sauce.

Add the chilli, most of the basil and cashews to the stir fry and taste for seasoning, adding salt and pepper as needed. Divide rice amongst bowls, top with stir fry and any remaining basil leaves.