This is only 1 of the 115 recipes in my Meal Prep Cookbook, which will be available on February 5th. Yes, all 115 recipes have nutritional information!
This is my favorite recipe from the book.
I don’t know why. I love the book and all its recipes – which I do! But I make this recipe at least once every week.
Some nights, I can make this dish in as little as 10 minutes. On those days, I use Trader Joe’s microwave for 3-minute jasmine rice. Everyone has those shortcuts in their freezer.
Ingredients
- 1 cup jasmine rice
- 1/2 cup chicken stock
- Reduced sodium soy sauce, three tablespoons
- One tablespoon of fish sauce
- Light brown sugar, 1 1/2 tablespoons
- Use 1 1/2 teaspoons of unseasoned rice vinegar
- 2 Tablespoons of vegetable oil
- Three cloves garlic, minced
- Two shallots thinly sliced
- One thinly sliced red Thai chili pepper
- Ground chicken breast, 1 1/4 lbs
- Fresh basil leaves packed in 1 1/2 cups
Instructions
- Prepare rice as directed on the package.
- In a small dish, combine the chicken stock with the soy sauce and fish sauce. Add brown sugar, then vinegar.
- Heat the vegetable oil in a large pan over medium heat. Add the garlic, shallots, and chili pepper. Stir frequently and cook until fragrant (about 1-2 minutes).
- Cook the ground chicken until it is browned (about 3-5 minutes), crumbling the chicken while cooking. Drain excess fat.
- Stir constantly until sauce thickens, approximately 2-3 minutes. Stir in basil for 30 seconds or until it is just barely wilted.
- Divide rice into bowls. Add chicken mixture to rice. *
- Serve immediately
