Thai Basil Chicken Rice Bowl with Lemongrass Coconut Rice

I was inspired to make this delicious Thai basil chicken rice bowl with lemongrass coconut rice from a recipe I found on Half Baked Harvest. I adapted the original recipe quite a bit to work with what I had on hand and to suit our tastes. This recipe is easy to prepare and will be on the table within 30 minutes – I love that. We all couldn’t stop talking about how much we loved this meal. The tasty lemongrass coconut rice paired nicely with the flavorful chicken and crisp marinated veggies, I also thought the crunchy peanuts gave this rice bowl great texture and flavor. We all loved it!

How to Make a Thai Basil Chicken Rice Bowl with Lemongrass Coconut Rice

Prepare the lemongrass coconut rice – click the link for the recipe.

Combine the soy sauce, fish sauce, lime juice, and honey together in a medium bowl; whisk until well combined. Add the raw carrots, bell peppers, and green onions; toss to coat evenly. Set aside to allow flavors to mingle; tossing occasionally.

Heat the sesame oil in a large wok or cast iron skillet over medium-high heat. Add the minced garlic and minced ginger to the oil and cook, stirring constantly, for 30 seconds. Add the ground chicken and cook for 4-5 minutes, making sure to break up the meat into small crumbles, until cooked through. Next, add the Thai basil along with the soy sauce and the red sweet chili sauce then season with freshly cracked black pepper, to taste. Cook, stirring often, for 1-2 minutes. Remove from the heat.

Spoon some of the lemongrass coconut rice into a bowl, then top with a bit of the Thai basil chicken mixture, followed by some of the raw marinated veggies, then top with a few peanuts, hot chili slices, and extra chopped Thai basil. Serve immediately; Enjoy.

Thai Basil Chicken Rice Bowl with Lemongrass Coconut Rice

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Course: Main

Cuisine: Asian

Servings: 4

Author: Adapted by Pam - For the Love of Cooking / Original by Half Baked Harvest

Equipment

• Wok or Cast Iron Skillet

Ingredients

Marinated Raw Veggies:

• 2 tbsp soy sauce
• 1 tbsp fish sauce
• Juice of 1 lime
• ½ tsp honey
• 1 cup carrot, cut into matchsticks
• 4 baby bell peppers,
• 2 green onions, sliced thinly at an angle

Thai Basil Chicken Rice Bowl:

• Lemongrass coconut rice **Click link up above for the recipe
• 1 tbsp toasted sesame oil
• 4 cloves of garlic, minced
• 2 tsp fresh ginger, minced
• 1 lb ground chicken
• ⅓ cup soy sauce
• ⅓ cup sweet chili sauce
• Freshly cracked black pepper, to taste
• 1 cup Thai basil, chiffonade + more for serving
• Toasted peanuts, for serving
• Thai chili, sliced, for serving
• Lime wedges, for serving

Instructions

• Prepare the lemongrass coconut rice - click the link for the recipe.
• Combine the soy sauce, fish sauce, lime juice, and honey together in a medium bowl; whisk until well combined. Add the raw carrots, bell peppers, and green onions; toss to coat evenly. Set aside to allow flavors to mingle; tossing occasionally.
• Heat the sesame oil in a large wok or cast iron skillet over medium-high heat. Add the minced garlic and minced ginger to the oil and cook, stirring constantly, for 30 seconds.
• Add the ground chicken and cook for 4-5 minutes, making sure to break up the meat into small crumbles, until cooked through.
• Next, add the Thai basil along with the soy sauce and the red sweet chili sauce then season with freshly cracked black pepper, to taste. Cook, stirring often, for 1-2 minutes. Remove from the heat.
• Spoon some of the lemongrass coconut rice into a bowl, then top with a bit of the Thai basil chicken mixture, followed by some of the raw marinated veggies, then top with a few peanuts, hot chili slices, and extra chopped Thai basil. Serve immediately; Enjoy.

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