Thai Basil Chicken Rice Bowl with Lemongrass Coconut Rice

Name: Thai Basil Chicken Rice Bowl with Lemongrass Coconut Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 tbsp soy sauce; 1 tbsp fish sauce; Juice of 1 lime; ½ tsp honey; 1 cup carrot, cut into matchsticks; 4 Baby bell peppers; 2 green onions, sliced thinly at an angle; Lemongrass coconut rice; 1 tbsp toasted sesame oil; 4 cloves of garlic, minced; 2 tsp fresh ginger, minced; 1 lb ground chicken; ⅓ cup soy sauce; ⅓ cup Sweet chili sauce; freshly cracked black pepper, to taste; 1 cup Thai basil, chiffonade + more for serving; Toasted peanuts, for serving; Thai chili, sliced, for serving; Lime wedges, for serving

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

Thai Basil Chicken Rice Bowl with Lemongrass Coconut Rice

Quade Day

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

Marinated Raw Veggies:

2 tbsp soy sauce
1 tbsp fish sauce
Juice of 1 lime
½ tsp honey
1 cup carrot, cut into matchsticks
4 Baby bell peppers,
2 green onions, sliced thinly at an angle

Thai Basil Chicken Rice Bowl:

Lemongrass coconut rice **Click link up above for the recipe
1 tbsp toasted sesame oil
4 cloves of garlic, minced
2 tsp fresh ginger, minced
1 lb ground chicken
⅓ cup soy sauce
⅓ cup Sweet chili sauce
freshly cracked black pepper, to taste
1 cup Thai basil, chiffonade + more for serving
Toasted peanuts, for serving
Thai chili, sliced, for serving
Lime wedges, for serving

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Instructions

Prepare the lemongrass coconut rice - click the link for the recipe.
Combine the soy sauce, fish sauce, lime juice, and honey together in a medium bowl; whisk until well combined. Add the raw carrots, bell peppers, and green onions; toss to coat evenly. Set aside to allow flavors to mingle; tossing occasionally.
Heat the sesame oil in a large wok or cast iron skillet over medium-high heat. Add the minced garlic and minced ginger to the oil and cook, stirring constantly, for 30 seconds.
Add the ground chicken and cook for 4-5 minutes, making sure to break up the meat into small crumbles, until cooked through.
Next, add the Thai basil along with the soy sauce and the red sweet chili sauce then season with freshly cracked black pepper, to taste. Cook, stirring often, for 1-2 minutes. Remove from the heat.
Spoon some of the lemongrass coconut rice into a bowl, then top with a bit of the Thai basil chicken mixture, followed by some of the raw marinated veggies, then top with a few peanuts, hot chili slices, and extra chopped Thai basil. Serve immediately; Enjoy.