Thai Basil Chicken & Rice

• Jasmine Rice(300 g)
• Salt(1 tsp)
• Chicken breast(650 g)
• Rapeseed Oil(2 tbsp)
• Onion(1)
• Bell pepper(1½)
• Garlic(3 cloves)
• Ginger(12 g)
• Thai Basil(40 g)
• Anaheim Peppers(2)optional
• Soy sauce(3 tbsp)
• Oyster Sauce(2½ tbsp)
• Fish sauce(1 tbsp)
• Brown sugar(12 g)
• Rice Vinegar(½ tbsp)
• Cornflour(1 tbsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice} until the water runs mostly clear. Add to a pot with {Water} and {Salt}. Bring to a boil, cover, then turn heat to low and cook until the water is absorbed.

   ~12 min

2. 2

   While the rice cooks, slice {Chicken breast} into bite-size pieces. Slice {Bell pepper} and {Onion}. Finely chop {Garlic} and {Ginger}. Pick the leaves from {Thai Basil}. Thinly slice {Chili pepper} (optional).

   ~12 min

3. 3

   Make the sauce: in a small bowl whisk {Soy sauce}, {Oyster Sauce}, {Fish sauce}, {Rice Vinegar}, {Brown sugar}, {Cornstarch}, {Black pepper}, and {Water} until smooth.

   ~2 min

4. 4

   Heat {Vegetable oil} in a large pan or wok over high heat. Add {Chicken breast} in an even layer and cook, stirring occasionally, until mostly cooked through and lightly browned.

   ~5 min

5. 5

   Add {Onion} and {Bell pepper} and cook until the onion softens and the pepper stays crisp-tender. Stir in {Garlic} and {Ginger} for 30 seconds.

   ~3 min

6. 6

   Stir the sauce again (the {Cornstarch} settles), then pour into the pan. Cook, tossing constantly, until the sauce turns glossy and clings to the chicken. Turn off the heat and fold in {Thai Basil}.

   ~3 min

7. 7

   Fluff the rice, then spoon the Thai basil chicken over it. Top with {Chili pepper} if using.

   ~1 min