Thai Basil Chicken Bowls
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(46)
Ingredients
4 servings
- 1 cup jasmine rice
- ½ cup chicken stock
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon fish sauce
- 1 ½ tablespoons light brown sugar
- 1 ½ tablespoons unseasoned rice vinegar
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 red Thai chili pepper, thinly sliced
- 1 ¼ pounds ground chicken breast
- 1 ½ cups packed fresh basil leaves
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Preparation
Step 1
Cook rice according to package instructions; set aside.
Step 2
In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar, and vinegar; set aside.
Step 3
Heat vegetable oil in a large skillet over medium heat. Add garlic, shallots, and chili pepper. Cook, stirring frequently, until fragrant, about 1-2 minutes.
Step 4
Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Step 5
Stir in stock mixture and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes. Stir in basil until just wilted, about 30 seconds.
Step 6
Divide rice into bowls. Top with chicken mixture.
Step 7
Serve immediately.
Step 8
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Chef's notes
*Refrigerate for up to 3-4 days. The bowls can be reheated in the microwave in 30-second intervals until heated through.
