Thai Basil Chicken Bowl
Aromatic Thai basil chicken served over jasmine rice with crispy fried shallots and a bright lime dressing. A vibrant, flavorful weeknight meal ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- ¾ lb boneless, skinless chicken breast
- 1 cup jasmine rice
- 1.5 cups water
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp lime juice
- 1 tsp palm sugar or brown sugar
- 3 cloves garlic cloves, minced
- 1 whole Thai red chili, minced
- ½ cup fresh Thai basil leaves
- 2 tbsp vegetable oil
- ¼ cup fried shallots
- ½ whole cucumber, sliced
- ¼ cup fresh cilantro
Instructions
- 1
Rinse jasmine rice under cold water until water runs clear. In a pot, combine rice and 1.5 cups water. Bring to boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest 5 minutes.
- 2
Cut chicken breast into bite-sized cubes, about 1 inch. In a small bowl, whisk together fish sauce, soy sauce, lime juice, and palm sugar.
- 3
Heat vegetable oil in a 12-inch skillet over medium-high heat. Add minced garlic and red chili, sauté for 30 seconds until fragrant.
- 4
Add chicken cubes to the skillet and cook for 6-8 minutes, stirring occasionally, until golden and cooked through.
- 5
Pour the fish sauce mixture over the chicken and toss to coat. Add Thai basil leaves and stir for 1 minute until wilted.
- 6
Divide cooked jasmine rice between two bowls. Top each with the Thai basil chicken and its sauce.
- 7
Garnish with fried shallots, sliced cucumber, and fresh cilantro. Serve immediately.
Tools you’ll need
- 12-inch skillet
- medium pot with lid
- cutting board
- chef's knife
- small mixing bowl
- whisk
- wooden spoon
- measuring cups
- measuring spoons
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