Thai Basil Chicken & Rice

Ingredients

• 300 g Jasmine Rice
• 660 ml Water
• 6 g Salt
• 650 g Chicken breast
• 30 ml Vegetable oil
• 150 g Onion
• 200 g Bell pepper
• 12 g Garlic
• 12 g Ginger
• 40 g Thai Basil
• 10 g Chili pepper(optional)
• 45 ml Soy sauce
• 40 ml Oyster Sauce
• 15 ml Fish sauce
• 12 g Brown sugar
• 10 ml Rice Vinegar
• 8 g Cornstarch
• 1 g Black pepper

Method

1. 1

   Cook the rice: rinse Jasmine Rice until the water runs mostly clear. Add to a pot with 600ml water and 6g salt. Bring to a boil, cover, reduce to low, and cook 12 minutes. Turn off heat and rest covered 5 minutes.

2. 2

   Prep while the rice cooks: slice Chicken breast into thin bite-size strips. Thinly slice Onion and Bell pepper. Finely chop Garlic and Ginger. Pick Thai Basil leaves (keep leaves whole). Slice Chili pepper if using.

3. 3

   Mix the sauce in a bowl until smooth: Soy sauce, Oyster Sauce, Fish sauce, Brown sugar, Rice Vinegar, Cornstarch, 60ml water, and Black pepper.

4. 4

   Stir-fry the chicken: heat 15ml Vegetable oil in a large wok or skillet over high heat. Add Chicken breast in a single layer and cook, tossing occasionally, until mostly cooked through and lightly golden, 4–5 minutes.

5. 5

   Add vegetables and aromatics: add remaining 15ml Vegetable oil, then Onion and Bell pepper. Cook 2 minutes. Add Garlic, Ginger, and Chili pepper (optional) and cook 30–60 seconds until very fragrant.

6. 6

   Sauce and toss: stir the sauce again, pour into the pan, and toss constantly 1–2 minutes until it turns glossy and clings to the chicken and peppers. Turn off heat, fold in Thai Basil until just wilted. Serve over rice.