Thai Basil Chicken Rice Bowl with Lemongrass Coconut Rice
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Unrated
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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
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Course
Main Course
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Cuisine
Asian
Thai Basil Chicken Rice Bowl with Lemongrass Coconut Rice
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Marinated Raw Veggies:
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- lime juice of 1
- ½ tsp honey
- 1 cup carrot cut into matchsticks
- 4 bell pepper baby
- 2 green onion sliced thinly at an angle
Thai Basil Chicken Rice Bowl:
- coconut rice Click link up above for the recipe, with lemongrass
- 1 tbsp sesame oil toasted
- 4 garlic cloves, minced
- 2 tsp ginger fresh, minced
- 1 lb ground chicken
- ⅓ cup soy sauce
- ⅓ cup sweet chili sauce
- black pepper freshly cracked, to taste
- 1 cup Thai basil chiffonade, plus more for serving
- peanut toasted, for serving
- Thai chili sliced, for serving
- lime wedges, for serving
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.
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