Thai Rice Bowl

THAI BASIL CHICKEN RICE BOWL WITH LEMONGRASS COCONUT RICE

Yield: 4  

Total Time: 30 minutes +/-

INGREDIENTS:

Marinated Raw Veggies:

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

Thai Basil Chicken Rice Bowl:

Lemongrass coconut rice, click link up above for recipe
1 tbsp sesame oil
4 cloves of garlic, minced
2 tsp fresh ginger, grated
1 lb ground lean chicken
1/3 cup soy sauce
1/3 cup sweet chili sauce
Freshly cracked black pepper, to taste
1 cup Thai basil, chiffonade + more for topping
Toasted peanuts, for topping
2 Thai chilis, sliced for topping, if desired
Lime wedges, for serving

DIRECTIONS:

Prepare the lemongrass coconut rice – click 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. 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 with lime wedges. Enjoy.