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Thai Basil Chicken Bowls
5 from 138 votes

Thai Basil Chicken Bowls

Thai Basil Chicken Bowls combine savory ground chicken cooked with aromatic garlic, shallots, and Thai chili, simmered in a sauce of chicken stock, soy sauce, fish sauce, brown sugar, and rice vinegar. Fresh basil added just before serving gives a bright herbal note. Served over jasmine rice, this dish melds spicy, salty, and slightly sweet flavors with tender chicken and fragrant herbs.

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 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

    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

  • Store leftovers in the refrigerator for up to 3-4 days.
  • Reheat gently in the microwave in 30-second bursts until thoroughly warmed.