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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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 cup jasmine rice
  • ½ cup chicken stock
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 ½ tablespoons light brown sugar
  • 1 ½ tablespoons unseasoned rice vinegar
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 2 shallots thinly sliced
  • 1 red Thai chili pepper thinly sliced
  • 1 ¼ pounds ground chicken breast
  • 1 ½ cups packed fresh basil leaves

Instructions

    Cup of Yum
  1. Cook rice according to package instructions; set aside.
  2. In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar; set aside.
  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.
  4. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  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.
  6. Divide rice into bowls. Top with chicken mixture.*
  7. 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.