Taiwanese-Style Basil Chicken Thigh Stir-Fry & Sticky Rice
This mouthwatering meal is inspired by San Bei Ji, a Taiwanese sauce that's equal parts soy, sesame oil and Chinese rice wine. For a sensational supper, you'll stir-fry it with basil, chicken and pak choi. All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [300ml] [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving
Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
Wash your pak choi, then pat it dry with kitchen paper
Whilst the sushi rice is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger, then peel and finely chop (or grate) your garlic
Wash the pak choi, and pat it dry with kitchen paper, then chop the roots from the pak choi, slice the white bases finely and roughly tear the pak choi leaves in half
Chop your Thai basil stalks finely, keeping the leaves and chopped stalks separate
Add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to a bowl
Add your diced chicken thigh to the bowl and coat evenly in the flour
Tap off any excess
Tip: The chicken should just have a light flour coating!
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the coated chicken and cook for 10-12 min, turning once halfway, until golden and cooked through (no pink meat!)
Once the chicken is cooked, add the chopped ginger, garlic and Thai basil stalks to the pan with your chilli flakes (can't handle the heat? Go easy!) and cook for 1 min until fragrant
Add the chopped pak choi bases and cook for 1 min further
Add your toasted sesame oil, soy sauce and Chinese rice wine with 1 tbsp [1 1/2 tbsp] [2 tbsp] water and 1 tsp [1 1/2 tsp] [2 tsp] sugar
Add the pak choi leaves and Thai basil leaves and cook for 1-2 min further or until everything's wilted and evenly coated in the sauce – this is your Taiwanese-style basil chicken thigh stir-fry
Serve the Taiwanese-style basil chicken thigh stir-fry with the sticky rice to the side
Tip: For fancy presentation, press the rice into a small bowl and turn out
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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