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- 500g chicken mince
- 1/2 red onion
- 4 cloves garlic
- 2 fresh (mild) chilli
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tsp fish sauce
- 2 tbsp honey
- 70ml chicken broth
- 2 spring onions
- handful thai basil leaves
- 300g green beans
- 1 tbsp sesame seeds
- 250g uncooked rice
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- chicken mince500gchicken mince2.45
- red onion1/2red onion0.20
- chilli2 fresh (mild)chilli0.51
- oyster sauce2 tbspoyster sauce1.00
- fish sauce1 tspfish sauce1.75
- chicken broth70mlchicken broth1.65
- spring onions2spring onions0.69
- thai basil leaveshandfulthai basil leaves1.10
- green beans300ggreen beans0.85
- rice250g uncookedrice0.95
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Begin by cooking the rice according to package instructions, ensuring it's ready to serve with the chicken and green beans.
In a large pan, heat some oil over medium heat and add the chicken mince. Cook until browned, breaking it apart with a spatula.
Add the chopped red onion, minced garlic, and sliced fresh chillies to the pan. Sauté until the onion is translucent and the garlic is fragrant.
Stir in the dark soy sauce, oyster sauce, fish sauce, and honey. Pour in the chicken broth and let it simmer for a few minutes until the sauce thickens slightly.
Add the spring onions and Thai basil leaves to the pan, stirring until the basil is wilted and the flavors are well combined.
In a separate pan, toast the sesame seeds until golden. Add the green beans and a tablespoon of honey, cooking until the beans are tender and coated in the sticky sesame glaze.
Serve the Thai basil chicken over the cooked rice, with the sticky sesame green beans on the side. Enjoy your meal!
