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THAI BASIL CHICKEN BOWLS

THAI BASIL CHICKEN BOWLS

This is my favorite recipe from the book.

I don’t know why. I love the recipes in this book; I do. But I make it 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 for 3 minutes jasmine on the rice. Everyone has those shortcuts in their freezer.

Here’s a surprise for you guys. This meal prep food is a great meal prep, with less than 400 calories each serving. Boom.

Ingredients

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

Instructions

Prepare rice as directed on the package.

Combine the chicken stock with the soy sauce and fish sauce in a small dish. 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 it 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. 

Serve immediately

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