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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Vegetable oil | Salt | Black pepper | Mixing bowl | Cooking pot | Chopping board | Knife | Cooking pan | Wooden spoon
Cooking Instructions
Ingredients
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Step 5 : Final Touches
Stir in water, tamari, rice vinegar, and honey, simmering for 7-10 minutes until sauce thickens; finish by tossing in basil.
280 g Chicken Breast
5 g Turmeric Powder
6 g Ginger Powder
6 g Corn Starch
180 g Basmati Rice
20 g Lemon Grass
400 ml Coconut Milk
120 g Red Onion
70 ml Tamari Soy Sauce
10 ml Rice Vinegar
10 g Honey
60 ml Water
140 g Red Bell Pepper
20 g Jalapeno Peppers
20 g Thai Basil
Allergens
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Step 1 : Cook the Rice
Prepare the coconut rice by washing and rinsing the rice thoroughly. In a pot, bring coconut milk to a boil with lemongrass, add rice and a pinch of salt, then simmer on low with the lid on for 12 minutes until cooked.
Nutritional Information
Energy (kJ/kcal)
1867
Protein (g)
140
Carbohydrates (g)
127
Fibers (g)
16
Sugar
100
Fats (g)
108
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Prep the Ingredients
Peel and finely chop the garlic, halving and thinly slicing the red onion, slicing the jalapeno pepper, cutting the red bell pepper into thin slices after removing the core and seeds, and chopping the basil leaves.
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Step 2 : Marinate the Chicken
Marinate chicken strips with turmeric, ginger, salt, pepper, and a drizzle of oil, then coat evenly with cornstarch.
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Step 4 : Cook the Chicken
Sauté garlic and red onion in a nonstick pan with oil over medium-high until translucent, then cook the chicken strips for 6-8 minutes until golden. Add sliced bell pepper and jalapeno, cooking for another 2-4 minutes.
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Step 6 : Serve and Enjoy!
Serve the aromatic coconut rice with the flavorful chicken basil on the side for a delightful meal.
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