Thai chilli basil chicken with jasmine rice

INGREDIENTS

1 chicken breast diced into small pieces

10 green beans diced (small pieces)

4 crushed garlic cloves

4 birds eye chillies de-seeded and finely chopped (this is very spicy, add less if you like it milder or leave the seed in if you like spicy!)

5 pinches basil leaves (can be Thai holy basil or regular basil)

4 tbsp soy sauce

½ tsp sugar

4 tbsp water (add cornflour to thicken if necessary)

2 rice measuring cups white jasmine rice

HOW TO MAKE

Put the rice into your rice cooker bowl and fill to the level 2 white rice line (for 2 rice cups) with water.

Press the ’WHITE’, ’REGULAR’ or ’LONG GRAIN’ function and then ’START’.

In a pan, stir fry garlic, onions and chilli to release flavour then add chicken and green beans. Stir fry until the chicken is cooked.

Add 4 tbsp of soy sauce, 0.5 -2 tsp of sugar (depending on taste) and as much water as you need for it to taste ok for your spice tolerance.

Thicken with a little cornflour mixed with water and simmer for 5-10 minutes.

Add the basil leaves and cook for a further 2-4 minutes until basil leaves are wilted.

Adjust seasoning, adding more soy sauce and sugar if needed.

Serve with jasmine rice on the side.