Thai Basil Chicken Rice Bowl Recipe

Thai cuisine · 341 calories

About this recipe

Experience the irresistible flavors of Thailand with our Thai Basil Chicken Rice Bowl. This dish combines tender chicken stir-fried with aromatic Thai basil, garlic, and a touch of chili for a medium-spice kick. The savory sauce, made with soy and oyster sauce, perfectly complements the fragrant jasmine rice, creating a wholesome and satisfying dinner. With a protein-rich profile boasting 36 grams per serving, this meal supports your wellness goals while delighting your taste buds. Cooking is straightforward, with simple steps that bring out the vibrant tastes and textures of Thai cuisine. Garnished with fresh lime and spring onions, this dish is perfect for a cozy dinner at home or an impressive meal to share. Dive into this flavorful bowl and enjoy the comfort of authentic Thai flavors in under an hour!

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
  • - Leaves Lime Kaffir Organic Fresh Dried Lime Leaves Natural Lime Leaves
  • - Amoy Dark Soy Sauce
  • - Lee Kum Kee Premium Oyster Sauce
  • - Ktc Vegetable Oil
  • 100 G Jumbo Garlic 100g
  • - 60g Red Chili
  • NaN Tate & Lyle Dark Soft Brown Sugar
  • 1 Lime - 1 Each
  • Bunch Spring Onion (Bunch)

Instructions

  1. 1. Rinse the jasmine rice under cold water until the water runs clear and cook it in a pot with 1.5 cups of water until fluffy.
  2. 2. Thinly slice the chicken breast into bite-sized pieces for even cooking.
  3. 3. Mince the garlic and finely chop the red chili for the stir-fry base.
  4. 4. Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.
  5. 5. Add the garlic and chili to the oil, stir-frying for 30 seconds until fragrant.
  6. 6. Toss in the chicken pieces and stir-fry for 5–7 minutes until fully cooked and golden brown.
  7. 7. Mix the soy sauce, oyster sauce, brown sugar, and water in a small bowl to create the sauce.
  8. 8. Pour the sauce mixture into the wok and stir well to coat the chicken evenly.
  9. 9. Add Thai basil leaves and cook for an additional 2 minutes until wilted and aromatic.
  10. 10. Chop spring onions and sprinkle them over the chicken mixture before removing from heat.
  11. 11. Plate the cooked jasmine rice in bowls and spoon the basil chicken on top.
  12. 12. Garnish with a wedge of lime and serve immediately while hot.