Name: Thai basil chicken with rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/4 tsp salt; 4 oz boneless skinless chicken breast, diced; 3/4 tsp canola oil; 2 cloves garlic, minced; 1 Thai chile, minced; 1/2 green bell pepper, diced; 2 3/4 tsp low sodium soy sauce; 1/2 tsp honey; 1/2 cup fresh basil leaves, torn

Nutrition

Per serving

369 calories

Protein: 34g; 37% of calories
Carbs: 45g; 49% of calories
Fat: 6g; 14% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, whisk the soy sauce and honey together in a small bowl until the honey is fully dissolved.
Heat the canola oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes without moving it. Flip and cook for 2 minutes more. Done when opaque in the center, 165°F.
Add the garlic, chiles, and bell pepper to the skillet with the chicken. Cook for 2 minutes, stirring constantly, until the garlic is fragrant and the pepper is tender-crisp.
Pour the soy mixture into the skillet. Cook for 1 minute, tossing to coat the chicken and vegetables. Stir in the torn basil until just wilted.
Fluff the jasmine rice with a fork and scoop it onto a plate. Top with the chicken and bell pepper stir-fry.

Nutrition

Ingredients

Instructions

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