Super simple and incredibly delicious, this Thai take out favorite is going to be a hit in your home – and it comes together in a snap! Local Thai basil tossed in a sweet and tangy sauce served over steaming jasmine rice with a little crunch from crushed cashews.

Thai Basil Chicken over Jasmine Rice

MEAL KIT CONTENTS: 

12 oz ground chicken

6 oz jasmine rice

4 oz chicken stock

1 oz Thai basil

8 oz liquid aminos / oyster sauce / cornstarch blend

2 oz rice vinegar & brown sugar blend

2 oz shallot

2 oz garlic & ginger blend

4 oz bell pepper

2 oz cashews

2 oz lime

1 oz chili pepper

 

INGREDIENTS NOT SUPPLIED: 

Olive oil

Salt and pepper

 

KITCHEN ITEMS NEED: 

Medium bowl

Whisk

Medium pot with lid

Large skillet

Cutting board and knife

 

Thai Basil Chicken over Jasmine Rice

Regular price
$29.00
Sale price
$29.00

NUTRITIONAL INFORMATION (per serving)

Calories...................626

Carbohydrates........18g

Fat..........................28g

Protein....................19g 

Sodium....................676mg

*Approximate Values Based On My Fitness Pal

    PREPPING INSTRUCTIONS

    Roughly chop basil

    Roughly chop cashews

    Peel & slice shallot into thin rounds

    Core and thinly slice bell pepper

    Slice lime into wedges

    Thinly slice chili pepper (if using)

      COOKING INSTRUCTIONS

      Step 1: Make rice

      In a medium pot, combine the rice, a big pinch of salt, and measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

      Step 2: Prepare sauce

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

      Step 3: Cook aromatics and vegetables

      Heat a drizzle of oil in a large skillet over medium heat. Add garlic & ginger blend, shallots and chili pepper if using. Cook, stirring frequently, until fragrant, about 1-2 minutes. Add bell peppers and cook for another 2-3 minutes until just tender.

      Step 4: Cook chicken and finish dish

      Add ground chicken and cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

      Stir in stock mixture from small bowl and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes. Stir in basil until just wilted, about 30 seconds.

      Step 5: Serve

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