Thai Basil Chicken with Jasmine Rice & Crushed Cashews

DF

fresh ingredients

IN THE KIT

  • 12 oz
    ground chicken
  • 4 oz
    purple cabbage
  • 6 oz
    jasmine rice
  • 4 oz
    chicken stock
  • 2 oz
    Thai basil
  • 8 oz
    liquid amino/oyster/cornstarch
  • 2 oz
    rice vinegar & brown sugar
  • 2 oz
    shallot
  • 2 oz
    garlic & ginger blend
  • 4 oz
    bell pepper
  • 2 oz
    cashews
  • 2 oz
    lime

Kitchen Items Needed

Medium bowl 

Whisk

Small pot with lid

Large skillet 

Cutting board & knife 

12 oz Water

cook along

INSTRUCTIONS

Prep

Roughly chop basil;

Roughly chop cashews;

Peel & slice shallot into thin rounds;

Core & thinly slice pepper;

Slice lime into wedges.

1Make Rice

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.

2Prepare Sauce

In a small bowl, whisk together chicken stock, liquid aminos/oyster sauce/cornstarch blend with the rice vinegar & brown sugar blend; set aside.

3Cook Aromatics & Vegetables

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.

4Cook Chicken & Finish Dish

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 2-3 minutes. Stir in basil until just wilted, about 30 seconds.

5Serve

Divide rice into bowls. Top with chicken mixture & garnish with crushed cashews & squeeze of lime.