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.


  • 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


  • 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

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