Name: Sweet chili basil chicken with rice
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 1/3 cups jasmine rice; 1 3/4 cups water; 1 1/4 tsp salt; 2 3/4 lb ground chicken; 1 tbsp avocado oil; 6 cloves garlic, minced; 3 tbsp fresh ginger, grated; 1/2 cup sweet chili sauce; 3 tbsp low sodium soy sauce; 1 tbsp fish sauce; 1 2/3 cups fresh basil leaves

Instructions

Prep 25 min · Cook 10 min

Combine the jasmine rice, water, and half the salt in a large saucepan over medium high heat. 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.
While the rice simmers, heat half the avocado oil in a 12 inch skillet over medium high heat. Add half the ground chicken and cook, breaking it into small crumbles, for 6 to 8 minutes until browned. Transfer the chicken to a bowl, repeat with the remaining oil and chicken, then return the first batch to the skillet. Done when opaque in the center, 165°F.
Push the chicken to the sides of the skillet. Add the minced garlic and grated ginger to the center and cook for 1 minute until fragrant.
Stir the sweet chili sauce, soy sauce, and fish sauce into the skillet. Cook for 3 to 4 minutes, stirring often, until the sauce thickens and coats the chicken. Turn off the heat and fold in the basil leaves until wilted. Season with the remaining salt.
Fluff the rice with a fork and serve the sweet chili basil chicken over the jasmine rice.

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Ingredients

Instructions

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