THAI BASIL CHICKEN BOWLS

Now this is just 1 of 115 recipes included in my meal prep cookbook, available February 5th! And yes, nutritional information is available for all 115 recipes!

But more importantly, this is hands-down my absolute favorite recipe in the entire book.

I’m not really sure why. I love all the recipes in the book – I do – but I make this at least once a week!

INGREDIENTS:

• 1 cup jasmine rice
• 1/2 cup chicken stock
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon fish sauce
• 1 1/2 tablespoons light brown sugar
• 1 1/2 tablespoons unseasoned rice vinegar
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 shallots, thinly sliced
• 1 red Thai chili pepper, thinly sliced
• 1 1/4 pounds ground chicken breast
• 1 1/2 cups packed fresh basil leaves

DIRECTIONS:

• 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.
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