Name: Thai basil chicken with jasmine rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 3/4 tsp salt; 6 oz ground chicken; 8 olive oil cooking sprays; 1.5 oz red bell pepper, diced; 2 cloves garlic, minced; 1 1/2 tsp ginger, grated; 1 tbsp low sodium soy sauce; 3/4 tsp fish sauce; 1 tbsp Thai basil, leaves torn

Nutrition

Per serving

467 calories

Protein: 36g; 31% of calories
Carbs: 43g; 37% of calories
Fat: 16g; 32% of calories

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, whisk together the soy sauce and fish sauce in a small bowl.
Coat a 12-inch skillet with cooking spray and set over medium-high heat. Add the ground chicken and the rest of the salt. Cook, breaking up the meat with a spoon, for 5 to 6 minutes until the chicken is opaque in the center. Done when opaque in the center, 165°F.
Add the bell pepper, garlic, and ginger to the skillet. Sauté for 2 to 3 minutes until the pepper is tender and the garlic is fragrant.
Pour the sauce over the chicken mixture and toss to coat. Stir in the torn Thai basil leaves until just wilted. Fluff the rice with a fork and serve it alongside the chicken.

Nutrition

Ingredients

Instructions

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