THAI BASIL GROUND CHICKEN BOWLS

 

Video

15-MINUTE THAI BASIL GROUND CHICKEN BOWLS ☺️ This is the kind of dinner I make when I want something FAST but still packed with flavor and protein. It’s savory, a little sweet, a little spicy, and the Thai basil at the end makes the whole thing POP OFF!!! This is definitely my Thai-inspired take, using ingredients that are easy to find at the grocery store so you can actually make it on a random weeknight. Serve it over hot rice and dinner is DONE. 

Macros: 30 g protein • 25 g carbs • 7 g fat⁣

Makes 4 servings⁣

• 1 tablespoon avocado oil⁣
• 1 lb ground chicken (93/7 or 98/2 for leaner)⁣
• 2 large shallots, finely diced, or 1 small white onion⁣
• 1 red bell pepper, finely diced⁣
• 3 cloves garlic, minced⁣
• 1/2 cup low-sodium soy sauce⁣
• 1/4 cup oyster sauce⁣
• 2 tablespoons fish sauce⁣
• 2 tablespoons maple syrup⁣
• 1/4 cup chili garlic paste⁣
• 1/3 cup chicken broth⁣
• 1 lime, juiced⁣
• 1 tablespoon cornstarch + 1 tablespoon cold water, or sub arrowroot or tapioca flour⁣
• 1 1/2 cups Thai basil⁣

⁣Instructions

1. First, make the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, maple syrup, chili garlic paste, chicken broth, and lime juice. Set aside. 
2. Heat the oil in a large skillet over medium-high heat. 
3. Add the bell pepper, shallots, and garlic and cook for about 3 minutes, until softened and fragrant. 
4. Add the ground chicken, breaking it apart into small pieces. Cook for 5 to 7 minutes, until cooked through. 
5. Pour in the sauce and stir to coat the chicken. 
6. Stir in the cornstarch slurry and cook for 1 to 2 minutes, until the sauce thickens slightly. Remove the pan from the heat. 
7. Add the Thai basil and toss until wilted. 
8. Serve over rice, garnish with green onions and sesame seeds, and enjoy!