Thai Basil Chicken Bowl
Fragrant stir-fried chicken with fresh Thai basil, chilies, and a savory-sweet glaze over jasmine rice. Ready in 30 minutes with bold, restaurant-quality flavor.
- Total time
- 30 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1 lb chicken breast, cubed into 3/4-inch pieces
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 3 clove garlic cloves, minced
- 1 whole red chilies, sliced (seeds removed for less heat)
- ½ cup fresh Thai basil, divided (or regular basil)
- 1.5 cups cooked jasmine rice
- 2 tbsp olive oil
Instructions
- 1
Cook jasmine rice according to package directions if not already prepared.
- 2
In a small bowl, stir together fish sauce, soy sauce, and brown sugar until sugar dissolves.
- 3
Heat olive oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 4
Add chicken and cook without stirring for 2 minutes until the bottom edges turn opaque.
- 5
Stir and cook until chicken is cooked through with no pink inside, about 4 more minutes.
- 6
Add minced garlic and sliced chilies, stir constantly for 30 seconds until fragrant.
- 7
Pour in the fish sauce mixture and stir to coat all chicken. Cook for 1 minute.
- 8
Remove from heat and fold in fresh Thai basil until wilted, about 20 seconds.
- 9
Divide cooked rice between two bowls and top with the chicken mixture.
Tools you’ll need
- small mixing bowl
- large skillet (12-inch preferred)
- wooden spoon or silicone spatula
- measuring spoons
- knife and cutting board
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