Thai Basil Chicken Bowls

This is one of our favorites, and it is amazingly fast to put together. When you are cooking it, you are going to question it until the very end. It smells kind of basic while cooking. But at the end, when you throw the mounds of basil in, the whole thing comes together and the taste is incredible. The best part is that the amount of time spent is minimal for the reward. FYI, subbing ground turkey in this recipe works really well.

Time to prep: 15 minutes

Time to done: 30-40 minutes


  • 1 cup jasmine rice
  • ½ cup chicken stock
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 ½ tablespoons light brown sugar
  • 1 ½ tablespoons unseasoned rice vinegar
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 1 red Thai chili pepper, thinly sliced
  • 1 ¼ pounds ground chicken breast
  • 1 ½ cups packed fresh basil leaves


Cook rice according to package instructions; set aside.

In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar; set aside.

Heat vegetable oil in a large skillet over medium heat. Add garlic, shallots and chili pepper. Cook, stirring frequently, until fragrant, about 1-2 minutes.

Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in stock mixture and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes. Stir in basil until just wilted, about 30 seconds.

Divide rice into bowls. Top with chicken mixture.

Serve immediately.

Original recipe: