Thai Basil Chicken with Veg & Rice (~550 kcal)

Ingredients

• 120 g Chicken breast
• 120 g Cooked jasmine rice
• 80 g Green bean
• 60 g Red bell pepper
• 40 g Onion or shallot
• 1 Small handful fresh thai basil (or regular basil if needed)
• 2 cloves garlic
• 1 To taste fresh chilli (or chilli flakes)
• 1.5 tbsp Light soy sauce
• 0.5 tbsp Fish sauce
• 1 tbsp Lime juice
• 1 tsp Neutral oil
• 1 To taste black or white pepper

Method

1. 0

   Cook the jasmine rice if it isn’t already prepared and set aside.

2. 1

   If not using ready mince, finely chop the chicken breast into small pieces. Slice green beans, pepper and onion/shallot into bite-sized pieces.

3. 2

   Finely chop the garlic and chilli. Pick the basil leaves from the stems.

4. 3

   Heat the oil in a wok or pan over medium-high heat. Add garlic and chilli and stir-fry for 30–60 seconds until fragrant.

5. 4

   Add the minced chicken and stir-fry, breaking it up with a spatula, until cooked through and lightly browned.

6. 5

   Add the onion/shallot, green beans and pepper. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.

7. 6

   Stir in soy sauce, fish sauce (if using) and lime juice. Toss well and cook for another 1–2 minutes.

8. 7

   Turn off the heat and fold in the basil leaves so they wilt from the residual heat.

9. 8

   Serve the basil chicken and vegetables over the cooked jasmine rice. Taste and adjust seasoning or extra lime/chilli as you like.

Nutrition Facts