Taiwanese Sweet-and-Savoury Chicken
with Peanut Sticky Rice and Thai Basil- Peanuts
- Wheat
- Soy
- Sesame
- Sulphites
- Sesame
- Wheat
- Soy
- Milk
- Mustard
- Peanuts
- Fish
- Egg
- Tree nuts
- Crustaceans
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Chicken thighs • Shanghai bok choy • Carrot • Calrose rice • Sweet soy sauce (soy, wheat) (invert sugar, soy sauce (water, soybeans, wheat, salt), water, modified corn starch, salt, apple cider vinegar, caramel colour, xanthan gum, potassium sorbate) • Ginger • Peanuts • Sesame oil • Thai basil • Chili flakes • Garlic.
Ingredients
270 g
Chicken Thighs
¾ cup
Sticky Rice
(May be present: Sulphites, Sesame, Wheat, Soy, Milk, Mustard, Peanuts, Fish, Egg, Tree nuts, Crustaceans)
2 unit(s)
Shanghai Bok Choy
1 unit(s)
Carrot
7 g
Thai Basil
1 unit(s)
Garlic, cloves
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
60 mL
Kecap Manis
(Contains: Wheat, Soy)
30 g
Ginger
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
1 g
Chili Flakes
(May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Strip basil leaves from stems. Finely chop stems. Set basil leaves aside to use in step 6.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice and basil stems. Stir, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat.
- Set aside, still covered.
- Meanwhile, cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Peel, then mince or grate ginger.
- Peel, then mince or grate garlic.
- In a medium bowl, combine sweet soy sauce, ginger, garlic and sesame oil. (NOTE: This is your stir-fry sauce!)
- Heat a large non-stick pan over medium.
- When hot, add peanuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Transfer to a plate.
- On a separate cutting board, pat chicken dry with paper towels.
- Cut chicken into 1/4-inch slices, crosswise. Season with salt and pepper.
- Reheat the pan (from step 3) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 2-3 min, stirring often, until chicken begins to brown.
- Add carrots. Cook for 3-4 min, stirring often, until carrots begin to soften.
- Add bok choy and prepared stir-fry mixture (from step 2). Cook for 2-3 min, stirring often, until bok choy is tender-crisp, sauce thickens slightly and chicken is cooked through.** Season with salt and pepper.
- Remove from heat.
- Fluff rice with a fork, then stir in half the peanuts.
- Divide rice and chicken-veggie mixture between bowls.
- Tear basil leaves over top.
- Sprinkle with chili flakes, if you like, and remaining peanuts.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
