Thai Basil Chicken with Jasmine Rice & Crushed Cashews
This dish is a Zest favourite as it not only quick & easy, it beats take out anyday! Local Thai basil takes centre stage, tender chicken & veggies tossed in a sweet & tangy sauce served over steaming jasmine rice with a little crunch from crushed cashews.
IN THE KIT
12 ozground chicken
2 ozpurple cabbage
6 ozjasmine rice
4 ozchicken stock
2 ozThai basil
6 ozliquid amino/oyster/cornstarch
2 ozrice vinegar & brown sugar
2 ozgarlic & ginger blend
4 ozbell pepper
Kitchen Items Needed
Small pot with lid
Cutting board & knife
12 oz Water
Roughly chop basil;
Roughly chop cashews;
Slice purple cabbage;
Peel & slice shallot into thin rounds;
Core & thinly slice pepper;
Slice lime into wedges.
In a small pot, combine rice, a big pinch of salt & measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover & cook, without stirring, 12 to 14 minutes, or until the water has been absorbed & the rice is tender. Turn off the heat & fluff with a fork. Cover to keep warm.
In a medium bowl, whisk together chicken stock, liquid aminos/oyster sauce/cornstarch blend with the rice vinegar & brown sugar blend; set aside.
Heat a drizzle of oil in a large skillet over medium heat. Add garlic & shallots. Cook, stirring frequently, until fragrant, about 1-2 minutes. Add bell peppers, cabbage & cook for another 2-4 minutes until just tender.
Add ground chicken & cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in stock mixture & cook, stirring constantly, until the sauce has thickened, about 5 minutes. Stir in basil until just wilted, about 30 seconds.
Divide rice into bowls. Top with chicken mixture & garnish with crushed cashews & squeeze of lime.