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Food & Drink


This is only 1 of the 115 recipes in my Meal Prep Cookbook, which will be available on February 5th. Yes, all 115 recipes have nutritional information!

This is my favorite recipe from the book.

I don’t know why. I love the book and all its recipes – which I do! But I make this recipe at least once every week.

Some nights, I can make this dish in as little as 10 minutes. On those days, I use Trader Joe’s microwave 3-minute jasmine-rice. Everyone has those shortcuts in their freezer.


1 cup jasmine rice

1/2 cup chicken stock

Reduced sodium soy sauce, three tablespoons

One tablespoon of fish sauce

Light brown sugar, 1 1/2 tablespoons

Use 1 1/2 teaspoons of unseasoned rice vinegar

2 Tablespoons of vegetable oil

Three cloves garlic, minced

Two shallots thinly sliced

One thinly sliced red Thai chili pepper

Ground chicken breast, 1 1/4 lbs

Fresh basil leaves packed in 1 1/2 cups


Prepare rice as directed on the package.

In a small dish, combine the chicken stock with the soy sauce and fish sauce. Add brown sugar, then vinegar.

Heat the vegetable oil in a large pan over medium heat. Add the garlic, shallots, and chili pepper. Stir frequently and cook until fragrant (about 1-2 minutes).

Cook the ground chicken until it is browned (about 3-5 minutes), crumbling the chicken while cooking. Drain excess fat.

Stir constantly until sauce thickens, approximately 2-3 minutes. Stir in basil for 30 seconds or until it is just barely wilted.

Divide rice into bowls. Add chicken mixture to rice.

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Joseph M. Kay

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