Thai Basil Chicken with Broccoli and Jasmine Rice

Ingredients

• 400 g chicken breast
• 350 g cooked jasmine rice
• 300 g broccoli
• 40 g scallions
• 2 tbsp avocado oil
• 1.5 tbsp tamari
• 15 g fresh basil
• 0.75 tsp red pepper flakes
• 4 cloves garlic

Instructions

1. Chop the chicken breast into rough 1.5 cm pieces rather than neat slices — the uneven edges catch more heat and give you the browned, craggy texture this dish depends on.
2. Cut the broccoli into small florets and slice the scallions. Roughly chop the garlic; leaving it a little coarse means it toasts rather than burns at wok heat.
3. Heat 1 tbsp of the avocado oil in a wok over the highest heat you have. Add the broccoli and stir-fry 3 minutes until the edges blacken and the florets are just tender, then tip them out.
4. Add the remaining avocado oil, then the chicken in a single layer. Leave it 2 minutes without touching it so it sears, then stir-fry a further 2-3 minutes until the pieces are opaque throughout and browned at the corners.
5. Add the garlic and red pepper flakes to the middle of the pan and stir for 30 seconds until fragrant. Return the broccoli, pour in the tamari and 2 tbsp water, and toss hard for 60 seconds while the sauce bubbles down and glazes everything.
6. Kill the heat and throw in the fresh basil and scallions, folding just until the leaves wilt and go glossy, about 20 seconds. Serve immediately over the warm cooked jasmine rice, before the basil loses its perfume.

Nutrition (per serving)

Calories

669

Protein

56.1 g

Fat

20.6 g

Carbs

64.1 g