Thai Basil Chicken Bowls
User Reviews
4.5
Thai Basil Chicken Bowls
Description
Thai Basil Chicken Bowls use lean ground chicken cooked with shallots, garlic, and fresh ginger in a flavorful sauce blending hoisin, soy sauce, chicken broth, rice vinegar, chili paste, and fish sauce. Adding cashew nuts contributes crunch to the tender chicken, while fresh basil leaves stirred in at the end provide a distinct herbal fragrance characteristic of the dish. The sauce is cooked to coat the chicken with a glossy, slightly thickened consistency.
The bowl is completed with cooked rice and topped with thinly sliced fresh mango and optionally sliced Thai chile for additional heat and brightness. The combination offers a layered taste profile including sweet, savory, tangy, spicy, and nutty notes, with textures ranging from tender meat to crunchy nuts and crisp mango slices.
The dish is versatile for lunch or dinner and works well to showcase Thai flavors using accessible ingredients. Using sesame or olive oil influences the base flavor slightly, while stir-frying allows quick cooking and melding of flavors.
Ingredients
- 1 1/2 tablespoons olive oil or sesame oil
- 1 pound ground chicken lean
- 1/4 cup shallots sliced
- 2 cloves garlic grated
- 1 teaspoon ginger grated fresh
- 1/2 cup cashew nuts raw
- 1 cup basil torn or roughly chopped, leaves
Sauce
- 1/2 cup chicken broth low sodium
- 3 tablespoons hoisin sauce gluten free if needed
- 2 tablespoons soy sauce tamari for gluten free, low sodium
- 1 tablespoon rice vinegar
- 2 tablespoon chili paste (sambal oelek)
- 2 teaspoons fish sauce
Other Ingredients
- 1 Mango sliced thin
- 2 cups rice cooked
- 1 Thai chile pepper sliced thin (optional)
- basil extra fresh leaves for topping
Instructions
- In a small bowl whisk together the sauce ingredients and set aside.
- Heat a large skillet over medium-high heat. Add in the oil and swirl to coat the bottom. Add in the ground chicken, season with black pepper and use a wooden spoon to break it up. Cook for about 4 minutes and then add in the shallots, garlic and ginger. Cook for another 2-3 minutes.
- Add in the cashews and pour in the sauce. Stir until everything is coated in the sauce. Bring to a boil then lower the heat and simmer until the sauce thickens and coats the chicken, about 5 minutes.
- Turn off the heat and stir in the basil. Serve the chicken over rice and topped with sliced mango, Thai chile and extra basil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 51g | 17% |
| Protein | 44g | 88% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 81mg | 27% |
| Sodium | 803mg | 33% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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