Thai Basil Mock Chicken Stir Fry With Coconut Rice Recipe

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

• 280G Sunita Organic Light Tahini, 280G
• 300 g Trs Flake Rice Thick Pawa 300G
• 4 Pack Fresh Carrots - Pack Of 4
• - Greenfields Thai Seven Spice
• 300 Ml Pad Thai Seasoning, 300Ml
• - Leaves Lime Kaffir Organic Fresh Dried Lime Leaves Natural Lime Leaves
• 250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml
• - Maldon Flakes Sea Salt
• 50G Black Garlic Cloves, 50G
• 165 Ml Tropical Sun Coconut Milk Mini
• 300G Pure Sweet Potato Starch, 300G
• 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
• - Amoy Dark Soy Sauce
• 1 Lemon - 1 Each

Instructions

1. 1. Rinse the jasmine rice under cold water until the water runs clear, then set aside.
2. 2. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, and 100ml 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. 3. While the rice is cooking, peel and julienne the chow chow vegetable and carrots into thin strips.
4. 4. Heat the rapeseed oil in a large skillet or wok over medium heat until shimmering.
5. 5. Add minced garlic cloves to the hot oil and sauté for 30 seconds until fragrant.
6. 6. Add the mock chicken pieces to the skillet, stirring frequently, and cook for 3-4 minutes until lightly browned.
7. 7. Sprinkle the Thai Seven Spice over the mock chicken and mix well to coat evenly.
8. 8. Add the julienned chow chow and carrots to the skillet and stir-fry for 4-5 minutes until tender-crisp.
9. 9. Pour in the Pad Thai Seasoning and soy sauce, stirring to combine, and cook for another 2 minutes.
10. 10. Toss in the Thai basil leaves and stir gently for 1 minute until wilted, then remove from heat.
11. 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. 12. Serve the Thai basil mock chicken stir-fry over the coconut rice, garnished with additional Thai basil leaves if desired.