Name: Thai basil chicken with jasmine rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 8 oz ground chicken; 1 tsp canola oil; 2 cloves garlic, minced; 3 Thai chiles, thinly sliced; 1 tbsp low-sodium soy sauce; 3/4 tsp fish sauce; 1/2 tsp granulated sugar; 2 tbsp Thai basil, leaves picked; 3/4 green bell pepper, diced; 1/4 tsp salt

Nutrition

Per serving

597 calories

Protein: 47g; 31% of calories
Carbs: 49g; 33% of calories
Fat: 24g; 36% of calories

Instructions

Prep 15 min · Cook 20 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 heat and let rest, covered, for 5 minutes.
While the rice rests, heat the canola oil in a 12-inch skillet over medium-high heat. Add the garlic and Thai chiles, cooking for 1 minute until fragrant.
Add the ground chicken and bell pepper to the skillet. Cook, breaking the meat apart with a spoon, for 6 to 8 minutes until the chicken is opaque in the center. Done when opaque in the center, 165°F.
Stir in the soy sauce, fish sauce, and sugar. Cook for 1 minute to combine the flavors. Turn off the heat and fold in the Thai basil leaves until they are just wilted. Serve over the steamed rice.

Nutrition

Ingredients

Instructions

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