Thai Basil Chicken Rice Bowls

This fast skillet dinner takes its cue from Thai basil stir-fries while using easy-to-find ingredients. Have the sauce mixed and rice cooked before the chicken hits the pan; the cooking itself moves quickly.

Serves: 4
Prep: 15 minutes<br /> Cook: 15 minutes

Ingredients

• 1 1/2 cups jasmine rice
• 1 tablespoon neutral oil
• 1 pound ground chicken
• 1 small shallot, thinly sliced
• 3 garlic cloves, minced
• 1 red bell pepper, thinly sliced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon crushed red pepper, or to taste
• 1 cup loosely packed Thai or sweet basil leaves
• 1 lime, cut into wedges

Method

1. Rinse the rice until the water runs mostly clear. Cook it with 2 1/4 cups water according to the package directions.
2. Stir together the soy sauce, oyster sauce, brown sugar, and crushed red pepper.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes, breaking it into small pieces, until no pink remains and the center reaches 165°F.
4. Add the shallot, garlic, and bell pepper. Cook for 3 minutes, stirring often, until the pepper is crisp-tender.
5. Pour in the sauce and toss for 1 minute. Remove the skillet from the heat, fold in the basil until just wilted, and serve over rice with lime.

Variations

Use ground turkey in place of chicken and cook it to 165°F. Leave out the red pepper for a mild version, or add sliced green beans with the bell pepper. If Thai basil is unavailable, sweet basil works.

Storage and reheating

Refrigerate the chicken and rice separately in covered containers and use within 3 to 4 days. Reheat until steaming throughout, adding a spoonful of water to the rice. Add fresh basil after reheating.

Put this dinner in the plan

Add the ingredients to the Lucru Home meal planner. The weekly meal planning guide and grocery list by store section help you plan the rice and produce together.