Ingredients
- 1 onion – peeled and diced (Caithness Farm)
- 6 cloves of garlic – peeled and crushed (Rosedale Orchard)
- ½ teaspoon salt
- 2 Tablespoons coconut oil
- 3 chilli’s – deseeded and finely chopped
- 2 Tablespoons tamari or soy sauce
- 2 Tablespoons fish sauce
- 1 Tablespoon rice malt syrup (or preferred sweetener)
- ½ cup chicken broth, or water
- 1 bunch thai basil
- 4 boneless, skinless, chicken thighs (Dunedin Poultry)
- Serve with coconut rice (see OFM website recipe section for recipe)
- 2 bunches Bok Choy (Janefield Hydroponics)
- 1 teaspoon coconut oil
- 1 teaspoon tamari or soy sauce
Thai Basil Chicken and Coconut Rice with Bok Choy
Method
- Heat the oil in a large frypan or wok on a low heat
- Add in the onion, garlic and salt and cook until translucent and sweet, stir intermittently to avoid them catching
- While the onions cook, rough cut the chicken thighs into very small pieces
- They don’t need to be exactly the same size, but shoot for approximately 1cm-2cm sized pieces
- Add the chicken to the frypan/wok and turn the heat up to a medium heat, cook until browned
- Add in the chilis, soy, fish sauce, and rice malt syrup
- Cook for a further 2 minutes, stirring
- Add in the broth/water cook out until it has evaporated off
- Turn off the heat, and add in the thai basil leaves (keep the leaves whole but remove them from the stalks)
- To cook the Bok Choy, Cut in half length-ways
- Heat a small fry pan to a medium-high heat
- Place 1 teaspoon oil in the pan and add in the bok choy flat side down
- Add in the soy sauce and cook until wilted
- Turn the bokchoy and cook on the rounded side for a couple of minutes before serving
- Sprinkle with sesame seeds to serve
- Serve the chicken on coconut rice with the bok choy on the side
