Thai Basil Chicken Bowls
A delicious and easy meal featuring tender ground chicken, aromatic garlic, shallots, and fresh basil, served over fluffy jasmine rice.
Ingredients
For the rice
- 1 cup jasmine rice Cook according to package instructions.
For the chicken mixture
- 1/2 cup chicken stock
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon fish sauce Can be omitted or substituted.
- 1 1/2 tablespoons light brown sugar
- 1 1/2 tablespoons unseasoned rice vinegar
- 2 tablespoons vegetable oil For cooking.
- 3 cloves garlic (minced)
- 2 shallots shallots (thinly sliced)
- 1 red Thai chili pepper red Thai chili pepper (thinly sliced) Adjust amount for spice preference.
- 1 1/4 pounds ground chicken breast
- 1 1/2 cups fresh basil leaves Use fresh basil for best flavor.
Instructions
Preparation
- Cook rice according to package instructions; set aside.
- In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar, and vinegar; set aside.
Cooking
- 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.
- Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- Stir in the stock mixture and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes.
- Stir in basil until just wilted, about 30 seconds.
Serving
- Divide rice into bowls. Top with chicken mixture. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Rice is best stored separately. Reheat chicken and rice before serving. For added texture, you may add vegetables like bell peppers or snap peas.