Thai Basil Chicken and Coconut Rice with Bok Choy



  • 1 onion – peeled and diced (Caithness Farm)
  • 6 cloves of garlic – peeled and crushed (Rosedale Orchard)
  • ½ teaspoon salt
  • 2 Tablespoons coconut oil
  • 3 chilli’s – deseeded and finely chopped 
  • 2 Tablespoons tamari or soy sauce
  • 2 Tablespoons fish sauce
  • 1 Tablespoon rice malt syrup (or preferred sweetener)
  • ½ cup chicken broth, or water
  • 1 bunch thai basil 
  • 4 boneless, skinless, chicken thighs (Dunedin Poultry)
  • Serve with coconut rice (see OFM website recipe section for recipe)
  • 2 bunches Bok Choy (Janefield Hydroponics)
  • 1 teaspoon coconut oil
  • 1 teaspoon tamari or soy sauce


  1. Heat the oil in a large frypan or wok on a low heat. Add in the onion, garlic and salt and cook until translucent and sweet, stir intermittently to avoid them catching.
  2. While the onions cook, rough cut the chicken thighs into very small pieces. They don’t need to be exactly the same size, but shoot for approximately 1cm-2cm sized pieces.
  3. Add the chicken to the frypan/wok and turn the heat up to a medium heat, cook until browned.
  4. Add in the chilis, soy, fish sauce, and rice malt syrup.
  5. Cook for a further 2 minutes, stirring.
  6. Add in the broth/water cook out until it has evaporated off.
  7. Turn off the heat, and add in the thai basil leaves (keep the leaves whole but remove them from the stalks).
  1. To cook the Bok Choy, Cut in half length-ways.
  2. Heat a small fry pan to a medium-high heat.
  3. Place 1 teaspoon oil in the pan and add in the bok choy flat side down.
  4. Add in the soy sauce and cook until wilted. Turn the bokchoy and cook on the rounded side for a couple of minutes before serving.
  5. Sprinkle with sesame seeds to serve.
  1. Serve the chicken on coconut rice with the bok choy on the side.


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