Name: Thai basil chicken with jasmine rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz ground chicken; 1/4 cup jasmine rice; 1/2 cup water; 3/4 red bell pepper, thinly sliced; 2 cloves garlic, minced; 2 Thai chiles, thinly sliced; 3/4 cup fresh basil leaves; 3/4 tsp canola oil; 1 tbsp low sodium soy sauce; 1 1/2 tsp oyster sauce; 1/2 tsp sugar; 1/4 tsp salt

Nutrition

Per serving

497 calories

Protein: 36g; 29% of calories
Carbs: 49g; 39% of calories
Fat: 17g; 31% of calories

Instructions

Prep 15 min · Cook 10 min

Rinse the jasmine rice until the water runs clear. Add to a small saucepan with the water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
In a small bowl, whisk together the soy sauce, oyster sauce, and sugar until combined.
Heat the canola oil in a 12-inch skillet over high heat. Add the ground chicken and cook, breaking it into small bits with a spatula, for 5 minutes until browned and cooked through. Done when opaque in the center, 165°F.
Add the sliced bell peppers, garlic, and Thai chiles to the skillet. Stir-fry for 3 minutes until the garlic is fragrant and the peppers are tender.
Pour the sauce over the chicken mixture and stir-fry for 1 minute until the sauce glazes the meat. Remove from heat and fold in the fresh basil leaves until wilted. Serve the chicken over the steamed rice.

Nutrition

Ingredients

Instructions

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