Thai like you’ve never tasted it before! These super simple and delicious Thai Basil Chicken Bowls are about to blow you away. Get your utensil of choice ready to dig into a big bed of fluffy rice, topped with juicy ground chicken, all soaked in a sauce that’s so tangy, so savory, and just so yum. You’ll be glad you branched out a little because these Thai Basil Chicken Bowls are very probable candidates for becoming a new favorite in the dinnertime rotation!
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 fresh basil leaves, packed
Directions
Step 1 –In a saucepan, cook the rice according to the package directions.
Step 2 –In a small bowl, whisk the chicken stock, the soy sauce, the fish sauce, the brown sugar, and the vinegar together.
Step 3 –In a large skillet over medium heat, heat the oil.
Step 4 –Add the garlic, the shallots, and the chili pepper to the oil and cook, stirring frequently, until the garlic is fragrant, about 1-2 minutes.
Step 5 –Add the ground chicken to the garlic mixture and cook, while crumbling the meat, until it has browned, about 3-5 minutes. Drain the excess fat.
Step 6 –Stir the stock mixture into the chicken mixture and cook, stirring occasionally, until the sauce thickens, about 2-3 minutes.
Step 7 –Stir the basil into the chicken mixture and cook until it is wilted, about 30 seconds.
Step 8 –Divide the rice into bowls and top with the chicken mixture.
Step 9 –Serve.
