Name: Thai Basil Chicken Rice
Prep time: 10 min
Total time: 30 min
Yield: Makes: 4 servings
Cuisine: Thailand
Ingredients: 1 tablespoon vegetable oil; 1 teaspoon chili paste like sambal oelek; 1½ cups (300 g) uncooked jasmine rice, rinsed until the water runs clear, and drained; 1 cup (130 g) frozen green peas (or other quick-cooking vegetable like spinach or snow peas); 1 pound (450 g) boneless, skinless chicken thighs, cut into ¾- to 1-inch (2- to 2.5-cm) cubes (about 2 to 3 thighs); 2 tablespoons fish sauce ¼ cup (60 ml) Thai sweet chili sauce; 1½ cups (360 ml) low-sodium chicken stock; freshly ground black pepper; 2 tablespoons minced garlic (6 medium cloves) ½ cup sliced shallots (1 medium); 1½ cups loosely packed Thai basil leaves, torn if large; 3 tablespoons soy sauce

Preparation info

Makes:
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

This dish is a riff on pad grapow moo, the very popular Thai basil pork dish. Use chicken breast if you’d like, but I suggest using whole breasts and then cutting them up at the end to prevent the meat from getting too dry. Ground pork or turkey is also tasty.

Ingredients

3 tablespoons soy sauce
2 tablespoons fish sauce ¼ cup

Method

Mix together the soy sauce, fish sauce, sweet chili sauce and chili paste in a small bowl.
Select SAUTÉ and set to NORMAL/MEDIUM. Add the vegetable oil. When the pot is hot, add the garlic and shallot and stir and cook until fragrant, about 30 seconds.
Add the chicken and sear on all sides until barely any pink is left, 2 to 3 minutes. Press CANCEL.

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