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Taiwanese Basil Chicken Stir-Fry & Sticky Rice

Taiwanese Basil Chicken Stir-Fry & Sticky Rice

Rating
4.5rating out of 5

(1788 reviews from our customers)

Prep Time

30 min

Cuisine

Asian

This mouthwatering meal is inspired by San Bei Ji, a Taiwanese sauce that's equal parts soy, sesame oil and Chinese rice wine. For a sensational supper, you'll stir-fry it with basil, British chicken and pak choi.

Prep Time

30 min

Cuisine

Asian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
basil 3.18
20g basil
Pak-choi
200g pak choi
chilli flakes 3.18
1/2 tsp dried chilli flakes
Sesame-oil
1 toasted sesame oil sachet (30ml) †
Soy-sauce-sachet
1 soy sauce sachet (30ml) †
Shaoxing wine (3.18)
1 Chinese rice wine sachet (30ml)
150g sushi rice
150g sushi rice
250g British diced chicken thigh
250g British diced chicken thigh
You Will Need
Flour, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 15g fresh root ginger
  • 20g basil
  • 200g pak choi
  • 1/2 tsp dried chilli flakes
  • 1 toasted sesame oil sachet (30ml)<span class="strong">†</span>
  • 1 soy sauce sachet (30ml)<span class="strong">†</span>
  • 1 Chinese rice wine (30ml)
  • 150g sushi rice
  • 250g British diced chicken thigh
Typical Values per 100g per serving
Energy 677 kJ
161 kcal
2477 kJ
589 kcal
Fat
of which saturates
5.2 g
1 g
19.2 g
3.5 g
Carbohydrate
of which sugars
18 g
0.7 g
65.9 g
2.5 g
Fibre 0.6 g 2.3 g
Protein 9.6 g 35.2 g
Salt 0.68 g 2.48 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
15g fresh root ginger
ginger
20g basil
basil (100%)
200g pak choi
pak choi
1/2 tsp dried chilli flakes
dried chilli flakes
1 toasted sesame oil sachet (30ml)
sesame seed (100%)
1 soy sauce sachet (30ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
1 Chinese rice wine (30ml)
rice wine (100%)
150g sushi rice
round grain white rice (100%)
250g British diced chicken thigh
Chicken thigh meat
Allergens
  • Allergens highlighted by † (sesame, gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat

Tip: Don't let the water fully boil as this will make the rice stick to the pot!

2

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

3

Whilst the sushi rice is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) ginger

Peel and finely chop (or grate) the garlic

Chop the roots from the pak choi and slice the white bases finely

Roughly tear the leaves in half

Chop the basil stalks finely, keeping the leaves and chopped stalks separate

4

Add 1 tbsp [2 tbsp] flour to a bowl

Add each diced chicken piece to the bowl and coat evenly in the flour

Tap off any excess

Tip: The chicken should just have a light flour coating!

5

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the coated chicken and cook for 8-10 min, turning once halfway, until golden and cooked through (no pink meat!)

6

Once the chicken is cooked, add the chopped ginger, garlic and basil stalks to the pan with the chilli flakes (can't handle the heat? Go easy!) and cook for 1 min until fragrant

7

Add the chopped pak choi bases and cook for 1 min further

Add the toasted sesame oil, soy sauce and Chinese rice wine with 1 tbsp [2 tbsp] water and 1 tsp [2 tsp] sugar

Add the pak choi leaves and basil leaves and cook for 1-2 min further or until everything's wilted and evenly coated in the sauce – this is your Taiwanese basil chicken stir-fry

8

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Serve Taiwanese basil chicken stir-fry with the sticky rice to the side

Tip: For fancy presentation, press the rice into small bowls and turn out

Enjoy!

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