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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
160 g
Sweet Bell Pepper
113 g
Shanghai Bok Choy
¾ cup
Basmati Rice
7 g
Basil
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
Cornstarch
(Contains Sulphites)
1 tbsp
Thai Seasoning
(Contains Sesame, Milk)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
Fluff rice with a fork, then season with salt, to taste. Divide rice between bowls. Top with sweet basil chicken. Sprinkle with cashews.
