Crispy Jasmine Rice with Sweet Chili Thai Basil Chicken, Wok-Blistered Green Beans and Quick Pickled Cucumber

Instructions

1. 1

   1. Place the jasmine rice in a sieve and rinse under cold water until the water runs almost clear. Add it to a saucepan with 420 ml (1.75 cups) water and 2 g (about 1/3 tsp) salt. Bring to a boil, cover, reduce to very low heat, and cook for 12 minutes. Remove from the heat and let stand, covered, for 10 minutes.

2. 2

   2. While the rice cooks, make the quick pickled cucumber. In a bowl, combine the cucumber, 45 ml (3 tbsp) rice vinegar, 12 g (1 tbsp) sugar, and 1 g (about 1/6 tsp) salt. Toss well and set aside for at least 15 minutes, stirring once halfway through.

3. 3

   3. In another bowl, combine the chicken with 30 ml (2 tbsp) soy sauce, 30 ml (2 tbsp) sweet chili sauce, cornstarch, half of the grated ginger, half of the chopped garlic, and 5 ml (1 tsp) sesame oil. Let marinate for 10 minutes.

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   4. For the sauce, mix in a small bowl the remaining 30 ml (2 tbsp) soy sauce, 45 ml (3 tbsp) sweet chili sauce, 35 ml (2 tbsp + 1 tsp) rice vinegar, 13 g (1 tbsp) sugar, the red pepper flakes if using, the remaining ginger, and the remaining garlic. Set aside.

5. 5

   5. Heat a large nonstick skillet or wok over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and the white parts of the scallions. Cook for 30 seconds. Add the green beans and stir-fry for 4 to 5 minutes until glossy and lightly blistered but still crisp. Season with 1 g salt and transfer to a plate.

6. 6

   6. In the same skillet, add another 15 ml (1 tbsp) vegetable oil. Once hot, add the marinated chicken in a single layer. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 74°C / 165°F.

7. 7

   7. Pour the reserved sauce over the chicken and cook for 1 to 2 minutes more until glossy and slightly thickened. Add the Thai basil and half of the green scallion tops. Toss for 20 to 30 seconds, just until the basil wilts.

8. 8

   8. To crisp the rice, heat another nonstick skillet over medium heat with the remaining 15 ml (1 tbsp) vegetable oil and 10 ml (2 tsp) sesame oil. Spread the cooked rice in an even layer, pressing lightly with a spatula. Cook without stirring for 6 to 8 minutes until the bottom is golden and crisp. If you prefer to finish it in the oven, transfer it to an oven-safe pan and bake at 220°C / 425°F for 8 to 10 minutes.

9. 9

   9. Divide the crispy rice among 4 plates. Top with the sweet chili Thai basil chicken, wok-blistered green beans, and drained pickled cucumber. Finish with sesame seeds, the remaining green scallions, and lime wedges for squeezing over.

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    10. Serve immediately to enjoy the contrast of crispy rice, juicy chicken, stir-fried green beans, and fresh tangy cucumber.