Slowcooker Thai Basil Chicken

Ingredients

• 450 g chicken thighs (diced)
• 5 garlic cloves (crushed)
• 1 tsp chilli flakes
• 1 tbsp dried basil (or Thai holy basil paste)
• 1 tbsp fish sauce (or oyster sauce)
• 1 tbsp sugar
• 3 tbsp soy sauce
• 2 tbsp orange juice
• 3 tbsp honey
• 1 red pepper (sliced)
• mushrooms (handful, halved)
• 150 ml chicken stock
• salt & pepper (to taste)
• 1 tbsp cornflour (heaped, mixed with 1 tbsp water to thicken)
• 600 g basmati rice (cooked, to serve)

Steps

1. 1

   Add the diced chicken thighs, crushed garlic, chilli flakes, dried basil (or holy basil paste), fish sauce, sugar, soy sauce, orange juice, honey, sliced red pepper, halved mushrooms, and chicken stock to your slow cooker.

2. 2

   Season with salt and pepper and give everything a good stir to combine.

3. 3

   Cover and cook on low for 6–7 hours or on high for 3–4 hours.

4. 4

   Once the cooking time is complete, remove 2-3 tbsp of the liquid from the slow cooker and place it in a small bowl.

5. 5

   Mix the cornflour with the removed liquid (and 1 tbsp water if needed) to create a smooth slurry.

6. 6

   Pour the slurry back into the slow cooker and stir well to incorporate.

7. 7

   Leave the mixture to thicken for 10 minutes.

8. 8

   Serve over 150g of cooked basmati rice per portion.

Notes

You can substitute chicken with beef or pork. For an extra touch, top each serving with a fried egg.

Nutrition per serving

• main
• slow-cooker
• fakeaway
• high-protein
• dinner
• thai-inspired