It's a throuple of flavour that makes this dish a well-balanced harmony – no one's left out. Equal billing to honey, soy and ginger. Thing is, though, to keep it vibrant, be sure not to overcook the veggies. A little bit of bite is the key to any good stir-fry.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While rice is cooking, continue with step 2.
Chop chicken into bite-size pieces. Heat a frypan over medium-high heat. Add oil, chicken and a sprinkle of salt and cook, without turning, for 3–4 minutes or until chicken is caramelised. While chicken is cooking, continue with step 3.
Chop cabbage into 2cm pieces. Peel and slice carrot. Cut mushrooms into thick slices. Peel and grate ginger. Chop spring onion into 1cm pieces.
Turn chicken over and add cabbage and mushroom. Cook, stirring occasionally, for 3–4 minutes or until cabbage and mushroom are slightly caramelised. Add carrot, ginger and spring onion and cook, stirring occasionally, for 30 seconds or until fragrant. While vegetables are cooking, continue with step 5.
Place soy sauce, honey, sesame oil, cornflour and 20ml (1 tablespoon) water in a bowl and mix to combine.
Pick Thai basil leaves from their stems and add half to chicken with sauce mixture. Cook, tossing with tongs, until all ingredients are coated and sauce is warmed through and slightly thickened. Divide rice between bowls and top with stir-fry. Serve with remaining basil leaves.