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• 1 whole cucumber
• 200 g rice
• 1 handful fresh Thai basil
• 50 g spring onion
• 2-3 whole red chillies
• 25 g fresh ginger
• 500 g chicken mince (5% fat)
• 130 g baby corn
• 1 tbsp rapeseed/canola oil
• 1 tsp garlic powder
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• to taste pinch salt
• to taste pinch pepper
• optional chilli flakes

Instructions

1. 1

   Prepare the quick pickled cucumbers by adding the thinly sliced cucumbers to a jar with salt, pepper, and rice vinegar.

2. 2

   Add the basil stems, ginger, spring onion, and chilli into a large frying pan with the rapeseed oil. Fry for 2-3 minutes over a low/medium heat and season with salt.

3. 3

   Add the chicken mince and stir to combine. Season with salt and garlic powder, then increase the heat to high. Cook over high heat for approximately 4 minutes.

4. 4

   Add the soy sauce, honey, and a crack of black pepper. Continue to cook for another 2 minutes.

5. 5

   Once the liquid has evaporated and the stir fry has gained color, remove from heat. Serve over cooked rice, garnished with the quick pickled cucumbers, fresh Thai basil, reserved green spring onions, and optional sesame seeds.