How long does Thai Basil Mock Chicken Stir Fry with Coconut Rice take?

About 45 minutes: 15 minutes of prep and 30 minutes of cooking, with the coconut rice simmering while you stir-fry.

Is Thai Basil Mock Chicken Stir Fry with Coconut Rice vegetarian?

Yes, it is vegetarian. It uses plant-based mock chicken pieces with carrots, chow chow, lime leaves and Thai spices.

How do I make coconut rice creamy but not stodgy?

Rinse the jasmine rice until the water runs clear, then simmer it gently with the coconut milk and water, covered. Leave it to rest off the heat before fluffing.

Can I use tofu instead of mock chicken?

Yes, firm tofu works well. Press it, cut it into cubes and fry until golden before adding the sauce so it keeps its bite.

How can I make this Thai stir fry spicier?

Add sliced fresh red chillies with the garlic, or a spoon of chilli paste to the sauce. Extra basil at the end keeps the flavour fresh.

Thai Basil Mock Chicken Stir Fry With Coconut Rice Recipe

Name: Thai Basil Mock Chicken Stir Fry with Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 100 G Jumbo Garlic 100g; 400 ml Ktc Coconut Milk 400ml; - Maldon Flakes Sea Salt; - Fresh Asian Chayote / Chow Chow; - Greenfields Thai Seven Spice; 250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml; 1 Kg Jasmine Rice Thai Hom Mali, 1Kg; 280G Vegetarian Mock Chicken, 280G; 4 Pack Fresh Carrots - Pack Of 4; 1 Lemon - 1 Each; 150 ml Amoy Light Soy Sauce 150 ml; 50 g Picard Chopped Frozen Basil 50g

Thai cuisine · 780 calories

About this recipe

Thai Basil Mock Chicken Stir-Fry with Coconut Rice is a delectable vegetarian dinner option that’s brimming with flavor and nutrition. This dish combines tender vegetarian mock chicken pieces with crisp chow chow and carrots, seasoned with Thai Seven Spice and aromatic garlic, all tossed in a savory Pad Thai-style sauce. The addition of fresh Thai basil leaves brings a fragrant, herbal note that perfectly complements the creamy and slightly sweet coconut rice. With 31 grams of plant-based protein per serving, this meal is not only delicious but also a smart choice for fueling your body. Perfect for a cozy dinner for two, this recipe is a celebration of Thai flavors and textures, and it’s ready in just 45 minutes.

Ingredients

100 G Jumbo Garlic 100g
400 ml Ktc Coconut Milk 400ml
- Maldon Flakes Sea Salt
- Fresh Asian Chayote / Chow Chow
- Greenfields Thai Seven Spice
250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml
1 Kg Jasmine Rice Thai Hom Mali, 1Kg
280G Vegetarian Mock Chicken, 280G
4 Pack Fresh Carrots - Pack Of 4
1 Lemon - 1 Each
150 ml Amoy Light Soy Sauce 150 Ml
50 g Picard Chopped Frozen Basil 50g

Instructions

1. Rinse the 160 g jasmine rice under cold water until the water runs clear, then set aside.
2. In a medium saucepan, combine the rinsed jasmine rice, 200 ml coconut milk, and 100 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the rice is cooked and creamy.
3. While the rice is cooking, peel and julienne the 100 g chow chow vegetable and 100 g carrots into thin strips.
4. Heat the 20 ml rapeseed oil in a large skillet or wok over medium heat until shimmering.
5. Add 3 minced garlic cloves to the hot oil and sauté for 30 seconds until fragrant.
6. Add the 200 g mock chicken pieces to the skillet, stirring frequently, and cook for 3-4 minutes until lightly browned.
7. Sprinkle the Thai Seven Spice over the mock chicken and mix well to coat evenly.
8. Add the julienned chow chow and carrots to the skillet and stir-fry for 4-5 minutes until tender-crisp.
9. Pour in the soy sauce, stirring to combine, and cook for another 2 minutes.
10. Toss in the 20 g chopped basil (frozen is fine) and stir gently for 1 minute until wilted, then remove from heat.
11. Fluff the coconut rice with a fork and season lightly with a pinch of Maldon sea salt and a squeeze of fresh lemon juice.
12. Serve the Thai basil mock chicken stir-fry over the coconut rice, garnished with a little more basil if desired.

How to make Thai Basil Mock Chicken Stir Fry With Coconut Rice

Cook the coconut rice. Rinse the jasmine rice until the water runs clear, then combine it with coconut milk and 100ml of water. Bring to a boil, cover and simmer on low heat for 12-15 minutes until cooked and creamy.
Prepare and fry aromatics. While the rice cooks, julienne the chow chow and carrots. Heat rapeseed oil in a wok over medium heat until shimmering and sauté minced garlic for 30 seconds until fragrant.
Brown the mock chicken. Cook the mock chicken pieces for 3-4 minutes, stirring frequently, until lightly browned, then sprinkle over the seven spice blend and mix to coat evenly.
Stir-fry and season. Stir-fry the chow chow and carrots for 4-5 minutes until tender-crisp, then add the pad thai seasoning and soy sauce and cook for 2 minutes. Toss in the basil for 1 minute until wilted.
Finish rice and serve. Fluff the coconut rice with a fork and season with a pinch of sea salt and a squeeze of lemon juice. Serve the stir-fry over the rice with extra basil leaves if you like.

Frequently asked questions

How long does Thai Basil Mock Chicken Stir Fry with Coconut Rice take?: About 45 minutes: 15 minutes of prep and 30 minutes of cooking, with the coconut rice simmering while you stir-fry.
Is Thai Basil Mock Chicken Stir Fry with Coconut Rice vegetarian?: Yes, it is vegetarian. It uses plant-based mock chicken pieces with carrots, chow chow, lime leaves and Thai spices.
How do I make coconut rice creamy but not stodgy?: Rinse the jasmine rice until the water runs clear, then simmer it gently with the coconut milk and water, covered. Leave it to rest off the heat before fluffing.
Can I use tofu instead of mock chicken?: Yes, firm tofu works well. Press it, cut it into cubes and fry until golden before adding the sauce so it keeps its bite.
How can I make this Thai stir fry spicier?: Add sliced fresh red chillies with the garlic, or a spoon of chilli paste to the sauce. Extra basil at the end keeps the flavour fresh.