Asian jasmine rice bowl with tamarind-thai basil glazed chicken, sautéed Brussels sprouts, and quick pickled carrot
A warm, fragrant bowl with fluffy jasmine rice, golden chicken glazed with tamarind, soy, and honey, sautéed Brussels sprouts cooked until tender with crisp edges, and quick pickled carrot for a bright, tangy contrast.
Ingredients
- 240 g / 1 1/4 cups g jasmine rice (enjuagado)
- 420 ml / 1 3/4 cups ml water (for cocer the arroz)
- 600 g / 1.3 lb g boneless skinless chicken thighs (cut en trozos large)
- 45 g / 3 tbsp g tamarind paste (for the glaseado)
- 45 ml / 3 tbsp ml soy sauce (divided)
- 30 ml / 2 tbsp ml honey (for the glaseado)
- 15 ml / 1 tbsp ml sesame oil (divided)
- 12 g / 4 cloves g garlic (chopped fino, divided)
- 15 g / 1 tbsp g fresh ginger (grated, divided)
- 12 g / 1/2 cup g Thai basil (leaves sueltas)
- 400 g / 14 oz g Brussels sprouts (cut por the mitad)
- 30 ml / 2 tbsp ml vegetable oil (divided)
- 180 g / 1 1/2 cups g carrot (en juliana fina)
- 60 ml / 1/4 cup ml rice vinegar (for the encurtido)
- 12 g / 1 tbsp g sugar (for the encurtido)
- 4 g / 3/4 tsp g salt (divided)
- 20 g / 2 tbsp g scallion (sliced finas for servir)
- 9 g / 1 tbsp g toasted sesame seeds (for servir)
- 1 unidad / 1 whole unit lime (cut in wedges for servir)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 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 water and a pinch of salt. Bring to a boil, cover, reduce to very low heat, and cook for 12 minutes. Remove from the heat and let rest, covered, for 10 minutes before fluffing with a fork.
- 2
2. While the rice cooks, make the quick pickled carrot: in a bowl, mix the rice vinegar, sugar, 2 g salt, 15 ml soy sauce, and 2 tablespoons water. Add the julienned carrot, toss well, and set aside to soften slightly.
- 3
3. In another bowl, mix the tamarind paste, honey, the remaining 30 ml soy sauce, half of the garlic, half of the ginger, and 10 ml sesame oil. Add the chicken and toss to coat well. Let it sit for 10 minutes at room temperature.
- 4
4. Heat a large skillet or wok over medium-high heat. Add 15 ml vegetable oil and cook the Brussels sprouts with a pinch of salt for 5 to 7 minutes, stirring occasionally, until browned on the edges and tender. Add the remaining garlic and ginger, stir-fry for 30 seconds more, then transfer to a plate.
- 5
5. In the same skillet, add the remaining 15 ml vegetable oil. Cook the marinated chicken over medium-high heat for 6 to 8 minutes, stirring and turning, until well browned and it reaches a safe internal temperature of 165°F / 74°C.
- 6
6. Pour any remaining marinade into the skillet and cook for 1 to 2 minutes more until the glaze becomes glossy and slightly thick, coating the chicken. Turn off the heat, add the Thai basil leaves, and toss gently so they perfume in the residual heat.
- 7
7. Divide the jasmine rice among 4 bowls. Top with the glazed chicken, sautéed Brussels sprouts, and the lightly drained pickled carrot. Finish with scallion, toasted sesame seeds, and lime wedges for squeezing over the top.
- 8
8. Serve immediately while the chicken is hot and the contrast with the pickled carrot is still fresh and crisp.
Chef tips
For better browning, do not overcrowd the pan when cooking the chicken; if needed, cook it in two batches. Add the Thai basil at the end to preserve its aroma.
Substitutions
You can substitute chicken breast for the thighs, though it will be slightly less juicy. If Thai basil is unavailable, use regular basil with a few mint leaves. Brussels sprouts can be replaced with broccoli or bok choy.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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