THAI BASIL CHICKEN BOWLS

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