CHICKEN · MILD / MEDIUM

Thai Basil Chicken

Name: Thai Basil Chicken
Yield: 1 prepared meal
Cuisine: Thai
Ingredients: 180 g raw Boneless skinless chicken thigh; 60 g dry Jasmine rice; 90 g trimmed Cabbage; 50 g trimmed Bell pepper; 40 g trimmed Carrots; 6 g Thai basil leaves; 5 g Garlic; 1 g Chilli; 12 mL Soy sauce; 5 mL Rice vinegar; 6 mL Neutral oil; 20 mL Water

Garlic-basil chicken with jasmine rice and vegetables.

CALORIES570PROTEIN42 gCARBS64 gFATS17 g

THE PROTEIN180 g raw boneless, skinless chicken thigh, finely chopped for fast browning.

Add to my box $8.90 per meal in the 10-meal box. Every meal is the same price.

ONE MEAL · STANDARDIZED RECIPE

Every ingredient.
Every amount.

Protein is weighed raw. Rice is weighed dry. Vegetables are trimmed before cooking. Liquids are shown in millilitres.

Main ingredients

Boneless skinless chicken thigh: 180 g raw
Jasmine rice: 60 g dry
Cabbage: 90 g trimmed
Bell pepper: 50 g trimmed
Carrots: 40 g trimmed

Sauce + cooking

Thai basil leaves: 6 g
Garlic: 5 g
Chilli: 1 g
Soy sauce: 12 mL
Rice vinegar: 5 mL
Neutral oil: 6 mL
Water: 20 mL

These are the precise inputs for the standardized recipe that produces one prepared meal. Natural cooking yield can vary.

HOW IT IS MADE

Built for reheating.

Finely chopped thigh is browned in small batches until it reaches 74°C, finished with garlic, chilli and measured sauce, then combined with vegetables and fresh Thai basil.

THE FINISH

What the kitchen aims for.

Clear basil aroma and properly browned chicken. This standardized recipe contains no fish sauce or oyster sauce.

EXACT RECIPE MACROS

570 Cal · 42 g protein

64 g carbohydrate · 17 g fat, calculated for the complete standardized recipe above.

ALLERGENS

Soy

Contains soy. Review the finished package label before eating.

ONE MEAL

No size choice.

One standardized prepared meal. Choose only how many meals you want.

STORAGE

Follow the dated label.

Put meals away promptly. Keep meals labelled for the first 2–3 days refrigerated at 4°C or colder. Freeze meals labelled for later in the week on delivery day, then move each frozen meal to the refrigerator on its labelled thaw date. Follow every package’s use-by and reheating directions.

HEATING

Heat, check, eat.

Vent the lid as marked. Heat until steaming throughout, stir where practical, then check the centre before eating.