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Sweet Basil Chicken
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Sweet Basil Chicken

Sweet Basil Chicken

with Cashews and Seasoned Rice

This sweet and savoury dish will take you back to the busy streets of Bangkok without the long haul flight! The fresh basil brings a punch of Thai flavours and fragrance!

Cashews/Noix de cajou

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

310 g

Chicken Breast Tenders

160 g

Sweet Bell Pepper

113 g

Shanghai Bok Choy

¾ cup

Basmati Rice

7 g


2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

4 tbsp

Sweet Chili Sauce

28 g

Cashews, chopped

(Contains Peanuts, Cashews/Noix de cajou)

1 unit

Garlic, cloves

1 tbsp


(Contains Sulphites)

1 tbsp

Thai Seasoning

(Contains Sesame, Milk)

Not included in your delivery

1 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories730 kcal
Fat20 g
Saturated Fat3.5 g
Carbohydrate92 g
Sugar21 g
Dietary Fiber4 g
Protein46 g
Cholesterol115 mg
Sodium1500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Large Bowl
Small Bowl


Make rice

Before starting, wash and dry all produce. Add 1 1/4 cups water, 1/8 tsp salt (dbl both for 4 ppl), Thai Seasoning and rice to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, heat a large non-stick pan over medium heat. When hot, add cashews to the dry pan. Toast, stirring occasionally, until golden-brown, 4-5 min. (TIP: Keep your eye on cashews so they don't burn!) Transfer cashews to a plate. Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut bok choy into 1-inch pieces. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Cut longer tenders in half, leaving shorter ones whole.

Cook chicken and make sauce

Heat the same pan over medium-high. While the pan heats, add chicken to a large bowl. Season with salt and pepper. Sprinkle with half the cornstarch, then toss to coat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear are golden-brown, 1-2 min per side. Meanwhile, add sweet chili sauce, soy sauce, remaining cornstarch and 1/2 cup water (dbl for 4 ppl) to a small bowl. Stir to combine.

Cook veggies

Add peppers to the pan with chicken. Cook, stirring often, until peppers soften slightly, 1-2 min. Add bok choy. Cook, stirring often, until veggies are tender-crisp and chicken is cooked through, 2-3 min.** Season with salt and pepper. Add garlic. Cook, stirring often, until fragrant, 30 sec.

Finish chicken

Add sauce mixture to the pan with chicken and veggies. Cook, stirring often, until sauce thickens slightly, 1-2 min. Roughly tear basil into the pan, then stir until wilted, 30 sec. Remove the pan from heat.

Finish and serve

Fluff rice with a fork, then season with salt, to taste. Divide rice between bowls. Top with sweet basil chicken. Sprinkle with cashews.

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