THAI BASIL CHICKEN BOWLS

THAI BASIL CHICKEN BOWLS

A 30-minute meal with less than 400 calories per serving? YES AND YES!!! It’s so quick to whip up, budget-friendly, and SO GOOD!

INGREDIENTS:

  • 1 cup jasmine rice
  • 1/2 cup chicken stock
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 1/2 tablespoons light brown sugar
  • 1 1/2 tablespoons unseasoned rice vinegar
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 1 red Thai chili pepper, thinly sliced
  • 1 1/4 pounds ground chicken breast
  • 1 1/2 cups packed fresh basil leaves

DIRECTIONS:

 Cook rice according to package instructions; set aside.

  1. In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar; set aside.
  2. 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.
  3. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  4. 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.
  5. Divide rice into bowls. Top with chicken mixture.*
  6. Serve immediately.

NOTES:

*Refrigerate for up to 3-4 days. The bowls can be reheated in the microwave in 30-second intervals until heated through.

Tags: recipes

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