Go Back
–+ SERVINGS

Thai Basil Chicken Bowls

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
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!
5 stars (46 ratings)

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

*Refrigerate for up to 3-4 days. The bowls can be reheated in the microwave in 30-second intervals until heated through.