lunch

Thai Basil Chicken Stir-Fry with Jasmine Rice and Crispy Shallots

Name: Thai Basil Chicken Stir-Fry with Jasmine Rice and Crispy Shallots
Ingredients: 124.2 g GRILLED CHICKEN BREAST CHICKEN BREAST MEAT FILLET WITH RIB MEAT, GRILLED CHICKEN BREAST; 83.2 g Japanese No1 Rice Cooked Rice; 62.4 g 3 PEPPER & ONION BLEND ONIONS, GREEN BELL PEPPERS, RED BELL PEPPERS, YELLOW BELL PEPPERS; 1.6 tsp (7.5 ml) Olive oil composed of refined olive oils & virgin olive oils (Essential Waitrose & Partners); 0.9 clove Garlic, minced; 0.9 /2 Thai chilies, finely chopped (adjust to taste); 0.9 /4 cup, packed Fresh Thai basil leaves; 1.0 tbsp Soy sauce (low sodium); 1.0 tsp Fish sauce; 0.9 /2 tsp Brown sugar; 1.0 tbsp Crispy fried shallots (for garnish); 0.9 Lime wedge (for serving)

Nutrition

400

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(12)

GRILLED CHICKEN BREAST CHICKEN BREAST MEAT FILLET WITH RIB MEAT, GRILLED CHICKEN BREAST124.2 g

Japanese No1 Rice Cooked Rice83.2 g

3 PEPPER & ONION BLEND ONIONS, GREEN BELL PEPPERS, RED BELL PEPPERS, YELLOW BELL PEPPERS62.4 g

Olive oil composed of refined olive oils & virgin olive oils (Essential Waitrose & Partners)1.6 tsp (7.5 ml)

Garlic, minced0.9 clove

Thai chilies, finely chopped (adjust to taste)0.9 /2

Fresh Thai basil leaves0.9 /4 cup, packed

Soy sauce (low sodium)1.0 tbsp

Fish sauce1.0 tsp

Brown sugar0.9 /2 tsp

Crispy fried shallots (for garnish)1.0 tbsp

Lime wedge (for serving)0.9

Instructions

Prepare your mise en place: dice the grilled chicken breast into bite-sized pieces. Mince the garlic and finely chop the Thai chilies. Roughly chop the fresh Thai basil leaves. Ensure your cooked jasmine rice is warm.

Heat a wok or large skillet over high heat until smoking lightly. Add 1 tablespoon of olive oil and swirl to coat. Add the minced garlic and chopped chilies and stir-fry for about 15-20 seconds until fragrant, being careful not to burn them.

Add the diced chicken breast and stir-fry for 1-2 minutes until lightly browned and heated through. Add the bell pepper and onion blend and stir-fry for another 2-3 minutes until the vegetables are tender-crisp, still retaining a slight bite.

In a small bowl, whisk together the soy sauce, fish sauce, and brown sugar to create the sauce. Pour the sauce into the wok and toss everything to coat. Cook for another minute, allowing the sauce to thicken slightly and glaze the chicken and vegetables.

Remove the wok from the heat. Stir in the fresh Thai basil leaves until they just begin to wilt. The residual heat will continue to cook them and release their aroma.

To serve, spoon the warm jasmine rice into shallow bowls. Top generously with the Thai basil chicken stir-fry, ensuring a good distribution of chicken, vegetables, and sauce. Garnish with a tablespoon of crispy fried shallots for texture and visual appeal. Serve immediately with a fresh lime wedge on the side for squeezing over the dish.