Thai Basil Chicken Bowls
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A 30-minute meal with less than 400 calories per serving? YES AND YES!!! It’s so quick to whip up, budget-friendly, and SO GOOD!
Guys, I get to share yet another cookbook recipe today!
Now this is just 1 of 115 recipes included in my meal prep cookbook, available February 5th! And yes, nutritional information is available for all 115 recipes!
But more importantly, this is hands-down my absolute favorite recipe in the entire book.
I’m not really sure why. I love all the recipes in the book – I do – but I make this at least once a week!
It doesn’t require too many ingredients and I can whip this up as quickly as 10 minutes on some nights. I cheat and use the Trader Joe’s 3-minute microwave jasmine rice on those days – but hey, we all got those shortcuts in the freezer, right?
Oh and guys, here’s the kicker. It’s meal-prep friendly and it’s less than 400 calories a serving. Boom.
Amazon / Barnes & Noble / iTunes / Indiebound
Thai Basil Chicken Bowls
Ingredients
- 1 cup jasmine rice
- ½ cup chicken stock
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon fish sauce
- 1 ½ tablespoons light brown sugar
- 1 ½ tablespoons unseasoned rice vinegar
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 red Thai chili pepper, thinly sliced
- 1 ¼ pounds ground chicken breast
- 1 ½ cups packed fresh basil leaves
Instructions
- Cook rice according to package instructions; set aside.
- In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar; set aside.
- Heat vegetable oil in a large skillet over medium heat. Add garlic, shallots and chili pepper. Cook, stirring frequently, until fragrant, about 1-2 minutes.
- Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- Stir in stock mixture and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes. Stir in basil until just wilted, about 30 seconds.
- Divide rice into bowls. Top with chicken mixture.*
- Serve immediately.
Notes
Did you make this recipe?
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OMG! This was so delicious… I did, however add more vegis to make it a complete meal! I stir fried red pepper strips, onions, broccoli florets, snap peas and mushrooms. Doubled the sauce recipe and added 1 tsp of cornstarch to thicken it. The flavor was awesome! I will say I added 2 more Thai peppers because we like a little spice! Leftovers are even better because they incorporate the flavors. I actually made the leftovers with rice noodles ( not authentic ) but still yummy!
My kind of recipe tweaked!
Our family’s new favorite bowl, I reduced the sugar and loved it!
I have been trying out recipes from Damn Delicious and they have all been freaking phenomenal! However, this is my first review because it was such a hit. My family, from kids to adults, loved this! This will be a regular in our house!
This is amazing. I used ground turkey instead of chicken because that’s what I had. My husband and I just LOVED it. A keeper for me for sure. I love Thai basil, and bought a plant at my farmer’s market. I have been looking for recipes to use it in. Keeper!
Delicious – I’ve made several times as written, served with steamed broccoli. Everyone in my family loves it!
This is an amazingly good recipe. I did not omit any ingredients but added 1 cup sliced cabbage because I only had 1lb. of ground chicken. Came out great. I will be saving and making again. Using the number of chili peppers in the recipe, the dish comes out mild. Which is good if someone doesn’t like spicy. So you can adjust up if you want.
This is an amazingly good recipe. I did not omit any ingredients but added 1 cup sliced cabbage because I only had 1lb. of ground chicken. Came out great. I will be saving and making again. Using the number of chili peppers in the recipe, the dish comes out mild. Which is good if someone doesn’t like spicy. So you can adjust up if you want.
This recipe is NOW my favorite. I did not omit anything. But added onion, red peppers and green peppers. It was absolutely DAMN DELICIOUS. My husband even said it tasted better than the Thai restaurant(s) that we frequent. Im purchasing your cook book(s).
Delicious and easy. My picky 9 year old actually made this and loved it!
Thank you for the best recipe! It’s dammdelicious ! I did omit the fish sauce and used a serrano instead of the Thai pepper , it was a hit with the picky bf . I’m sending to my mom for her to try !
Mmmm. Easy and tasty. Even my three year old loved it.
I’ve grown Thai Basil at home, several years ago and during the summer, it grows really well. But in January, I had to go out looking and finally found a Thai Market that sold a “bunch” of Thai Basil for a couple of bucks. I’ve fixed this at home several times in the last month, but this was started when friends treated me to lunch for my birthday. My friend had their Thai Basil Chicken and it looked so good that I went back to try it,… and it was delicious.
They included mushrooms and eggplant and they used jalapeno peppers, but it all works for a positive eating experience. I have an electric wok at home, and fixing this, and the clean-up is quick. Cooking the rice was my problem. Came out too sticky the first time, and I don’t have a rice cooker. I just saw a trick on “the Kitchen” where they cooked rice like you do pasta, and it turned out almost perfect without measuring rice & water. Cook for about 11 minutes and the rice turns out as individual grains.
Simply delicious! I used half an onion instead of the shallots. That’s the only change I made. I will make this again for sure. Thank you!!
This looks delicious! What brand of fish sauce to do you recommend?
I don’t use fish sauce very frequently, so we buy smaller bottles to be able to use most of it up before the flavor changes too severely. I like Red Boat, but have used 3 Crabs brand and Squid brand in the past.
Excellent, straight forward, clean eating meal. I agree…I could (and just may!) eat this every week. Bring on the basil!
This dish was amazing! We already made it twice. I love how easy it is and how rich it is in flavor.
I just really wish you could implement a US to the metric system converter on your recipes so I didnt have to google everything every single time. Huge fan of your blog!
Comfort food!!! So yummy! I did substitute thai chili paste for the Thai chili pepper, and used fresh Thai basil from my herb garden. FANTABULOUS!
Fresh herbs are always the best. Thanks, Tina!
Excellent recipe! I used Thai basil from our farmers market (ah-mazing) and I used chicken breasts and made this in the instant pot. I cooked the chicken in the pot and set on a plate while I made this recipe in the pot on sauté mode. Then added the chicken back in and did the recipe as directed. One pot! Came out so good.
That sounds amazing, Amy!
This recipe was super easy and tasted DELICIOUS! Adding this to my weekly rotation AND buying your cookbook NOW! 🙂
We love it! Thanks so much for your feedback, Turkessa!
I made this recipe with cubed chicken breasts and without the fish sauce or chili pepper – it was still SOOOO YUMMY!! Will definitely make again… And again… And again!
Great modifications, Carly! 🙂
So GOOD!…I doubled the sauce and added corn starch to thicken.
Looks excellent! I’m ready to make it 🙂 question on the nutrition information, is that including the rice ( counting calories/macros so I won’t be using any rice ). Thanks!
Yes, that includes the rice.