Thai Basil Chicken Rice Bowl with Lemongrass Coconut Rice
Servings 4
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 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 toasted 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, breaking 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, and 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 Thai basil chicken mixture, followed by some of the raw marinated veggies, and a few peanuts, hot chili slices, and extra chopped Thai basil.
- Serve immediately; Enjoy.