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

In a pot, combine the jasmine rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. 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 and ginger. Finely slice red chilli (discard seeds for milder heat). Pick Thai basil leaves, discard stems. Trim snow peas and remove tough strings. Slice carrots into long thin strips. Cut broccoli into florets.

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 pot, combine the jasmine rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. 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 and ginger. Finely slice red chilli (discard seeds for milder heat). Pick Thai basil leaves, discard stems. Trim snow peas and remove tough strings. Slice carrots into long thin strips. Cut broccoli into florets.

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.