Please take a moment to review Hachette Book Group's updated Privacy Policy: read the updated policy here.

THAI BASIL CHICKEN BOWLS

PREP TIME: 15 minutes | COOK TIME: 30 minutes | TOTAL TIME: 45 minutes | YIELD: 4 servings

If I had to choose one recipe from this entire book to cook tonight, it would be this one. Hands down. It’s one of those short-ingredient-list, quick-stir-fry dinners that just knock it out of the park. Because at the end of the day, simple is best, and that’s exactly what we have here.

We start with crumbling some ground chicken breast (turkey is also a great substitute), then stirring in a super-simple sauce base that packs such a punch. And the red Thai chile pepper adds just enough heat without being too overpowering. But you can be as heavy- or light-handed as you like. It just depends on your tolerance.

Serve with jasmine rice to have the easiest, simplest, and heartiest dinner at fewer than 400 calories per serving. That’s 397, to be exact.

INGREDIENTS

  • 1 cup jasmine rice
  • 12 cup chicken stock
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 12 tablespoons light brown sugar
  • 1 12 tablespoons unseasoned rice vinegar
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 1 red Thai chile pepper, thinly sliced
  • 1 14 pounds ground chicken breast
  • 1 12 cups packed fresh basil leaves

DIRECTIONS

  1. Cook the rice according to package instructions; set aside.
  2. In a small bowl, whisk together the stock, soy sauce, fish sauce, brown sugar, and vinegar; set aside.
  3. Heat the vegetable oil in a large skillet over medium heat. Add the garlic, shallots, and chile. Cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the ground chicken and cook until browned and cooked through, 3 to 5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  4. Stir in the stock mixture and cook over medium heat, stirring constantly, until the sauce has thickened, 2 to 3 minutes. Stir in the basil until just wilted, about 30 seconds.
  5. Divide the rice into bowls and top with the chicken mixture. Or portion into meal prep bowls and refrigerate for 3 to 4 days. Reheat in the microwave in 30-second intervals until heated through.

NUTRITION FACTS: CALORIES: 397.0 / TOTAL FAT: 10.0 / TRANS FAT: 0.0 / SATURATED FAT: 2.0 / CHOLESTEROL: 55.0 /

SODIUM: 1152.0 / CARBOHYDRATES: 38.0 / FIBER: 0 .0 / SUGAR: 3.0 / PROTEIN: 21.0