Thai Basil Chicken Bowls

Name: Thai Basil Chicken Bowls
Total time: 1 h
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

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Total: 60

Servings: 4

Instructions

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Step 1

Cook rice according to package instructions; set aside.

Step 2

In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar; set aside.

Step 3

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.

Step 4

Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Step 5

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.

Step 6

Divide rice into bowls. Top with chicken mixture.*

Step 7

Serve immediately.

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