I was inspired to make this delicious rice bowl 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!
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 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.