Thai Basil Chicken Bowls
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Thai Basil Chicken Bowls
Description
The Thai Basil Chicken Bowls recipe features ground chicken browned with garlic, shallots, and a sliced red Thai chili, creating a fragrant base. The meat simmers briefly in a balanced sauce made from chicken stock, soy sauce, fish sauce, brown sugar, and rice vinegar until it thickens and infuses the chicken with complex savory and tangy flavors. Fresh basil leaves are stirred in last to wilt gently, providing herby freshness. The mixture is served atop fluffy jasmine rice, creating a filling meal that blends spicy, sweet, salty, and herbal components harmoniously. This dish works well for lunch or dinner and highlights the nuanced flavor profile typical of Thai cooking.
The prepared rice acts as a neutral base to absorb the concentrated sauce and spicy notes of the ground chicken. The tender texture of the meat combined with the bright basil and chili provides a nice balance of heat and aroma.
According to notes, leftovers can be refrigerated for 3-4 days and reheated in a microwave in short intervals to preserve texture and flavor.
Ingredients
- 1 cup jasmine rice
- ½ cup chicken stock
- 3 tablespoons soy sauce reduced sodium
- 1 tablespoon fish sauce
- 1 ½ tablespoons light brown sugar
- 1 ½ tablespoons rice vinegar unseasoned
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 2 shallot thinly sliced
- 1 red Thai chili pepper thinly sliced
- 1 ¼ pounds chicken breast ground
- 1 ½ cups basil leaves fresh, packed
Instructions
- Cook rice according to package instructions; set aside.
- In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar; set aside.
- 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.
- Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- 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.
- Divide rice into bowls. Top with chicken mixture.*
- Serve immediately.
Notes
- Store leftovers in the refrigerator for up to 3-4 days.
- Reheat gently in the microwave in 30-second bursts until thoroughly warmed.
User Reviews
Overall Rating
5
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