THAI BASIL CHICKEN BOWLS
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.