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- 1 lb ground chicken - 1 cup fresh Thai basil leaves, packed - 1 red bell pepper, sliced - 1 small red onion, sliced - 3 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon fish sauce (optional) - 1 tablespoon oyster sauce - 2 teaspoons sugar - ½ teaspoon ground black pepper - Cooked jasmine rice, for serving - Sliced cucumbers, for garnish - Lime wedges, for garnish Gather these fresh ingredients. The ground chicken is the star here, but Thai basil shines bright, too. I love the way it smells! The red bell pepper and onion add color and crunch. Garlic brings out the flavor in every bite. For sauces, soy sauce is key. It gives that savory taste. Fish sauce adds depth but is optional. Oyster sauce brings sweetness that balances everything. Sugar and black pepper round out the flavors nicely. When it comes time to serve, fluffy jasmine rice is a must. It soaks up the sauce and keeps the dish light. Sliced cucumbers add a fresh crunch, while lime wedges give a zesty kick. Trust me, these toppings make the meal sing! First, take 1 pound of ground chicken. In a bowl, mix this chicken with the sauces. Add 2 tablespoons of soy sauce, 1 tablespoon of fish sauce (if you want), 1 tablespoon of oyster sauce, 2 teaspoons of sugar, and ½ teaspoon of ground black pepper. This mix packs a punch of flavor. Let the chicken marinate for about 10 minutes. This step makes the chicken taste even better. Next, grab a large skillet or wok. Heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced red onion and red bell pepper. Stir-fry these for about 2 to 3 minutes. You want them to start softening but not mushy. This gives the dish a nice crunch and flavor. Now, it’s time to cook the chicken. Turn up the heat to high and add your marinated chicken to the skillet. Use a spatula to break the chicken apart as it cooks. Stir-fry it for about 5 to 7 minutes. The chicken should be fully cooked and no longer pink. This ensures a safe and tasty meal. Once the chicken is cooked, turn off the heat. Now, add 1 cup of fresh Thai basil leaves to the skillet. Gently stir the basil in until it wilts. This keeps the fresh flavor of the basil intact. You want to capture that aromatic scent that makes this dish special. To serve, take fluffy jasmine rice and put it in bowls. Layer the chicken mixture over the rice. For a beautiful presentation, add sliced cucumbers on the side. You can also serve lime wedges for squeezing on top. This adds a fresh zing to your meal. To make great Thai Basil Chicken Bowls, start with fresh Thai basil. Look for bright green leaves that smell sweet and fragrant. This herb adds a unique flavor to your dish. You can find it at most grocery stores or Asian markets. For sauces, choose high-quality soy sauce, fish sauce, and oyster sauce. These will enhance your dish's taste. If you can't find fish sauce, you can skip it or use soy sauce instead. For a vegetarian option, replace ground chicken with tofu or tempeh. Adjust the sauces to keep the flavors balanced. High heat is key when stir-frying. This helps cook your chicken and veggies quickly while keeping them tender. When you heat your oil, make sure it’s very hot before adding the chicken. This avoids clumping and ensures even cooking. Use a spatula to break up the chicken as it cooks. This helps it brown nicely and keeps it from sticking together. Keep stirring to cook all sides evenly. For drinks, pair your bowls with a light iced tea or a cold beer. These choices complement the flavors well. If you prefer something non-alcoholic, try coconut water or a fresh fruit juice. As for sides, sliced cucumbers make a great garnish. They add crunch and freshness. You can also serve your bowls with a small salad or steamed veggies for extra color and flavor. {{image_2}} You can make a tasty vegetarian version of Thai Basil Chicken Bowls. Start by swapping ground chicken with tofu or tempeh. Both options absorb flavors well. Cut tofu into small cubes and press it to remove excess water. This helps it to brown nicely. For tempeh, slice it thin to allow quick cooking. Adjust sauce ingredients for balance. You may want to skip fish sauce entirely. Instead, add a dash of soy sauce for a similar umami taste. Incorporate a little extra sugar to enhance flavors. This small tweak makes a big difference. To create a gluten-free version, use gluten-free soy sauce. Regular soy sauce contains wheat, so this swap is key. Look for brands labeled gluten-free at your store. You can also use coconut aminos as an alternative. Check labels on oyster sauce and any other sauces you use. Many have gluten. Opt for brands specifically marked as gluten-free. This way, everyone can enjoy this dish without worry. Want some heat? Add chili sauce or fresh chilies to your dish. Start with a small amount and taste as you go. You can always add more, but you can’t take it away! For a fiery kick, use Thai bird chilies or jalapeños. Adjust the heat level to your taste. If you prefer mild, skip the chilies. Adding a touch of sweetness can balance the heat. A teaspoon of sugar or honey can work wonders. Enjoy experimenting with flavors! After you enjoy your Thai Basil Chicken Bowls, store any leftovers right away. Place them in airtight containers. This keeps the food fresh and tasty. You can use glass or plastic containers. Glass is great for heat and won’t stain. Make sure to cool the food before sealing it. This helps avoid condensation and sogginess. When you're ready to enjoy your leftovers, reheat them with care. Use a skillet on medium heat. Add a splash of water or broth to keep moisture in. Stir often for even heating. You can also use the microwave. Heat in short bursts of one minute. Stir in between to avoid hot spots. Aim for an internal temperature of 165°F to ensure safety. Want to save your Thai Basil Chicken Bowls for later? Freezing is a great option. Divide the meal into single servings. Use freezer-safe containers or heavy-duty bags. Remove as much air as possible to avoid freezer burn. Thaw the bowls in the fridge overnight before reheating. This keeps the flavor and texture nice. For best results, eat frozen meals within three months. I recommend using ground chicken for this dish. It cooks quickly and absorbs flavors well. You can also use ground turkey if you want a leaner option. If you prefer chunks of meat, chicken thighs work nicely too. They offer more flavor and stay juicy during cooking. Yes, you can prep this meal in advance. Cook the chicken mixture and let it cool. Store it in an airtight container in the fridge for up to three days. You can also prepare the rice ahead of time. Just reheat both before serving. This makes meal prep easy and quick on busy days. These bowls pair well with simple sides. I suggest serving sliced cucumbers for crunch. You can also add a fresh salad with lime dressing. If you want more carbs, try serving it with spring rolls. They add a nice touch and balance the meal. To store leftovers, place them in a sealed container. Keep them in the fridge for up to three days. When reheating, use a skillet over medium heat. This helps keep the chicken moist. You can also microwave it in 30-second intervals. Stir in between to ensure even heating. Fish sauce adds depth to the dish, but it's not a must. If you want a different flavor, try soy sauce or coconut aminos. These can give a nice umami taste. If you skip the fish sauce, just adjust the salt in your recipe. This way, you still achieve a balanced flavor profile. Thai Basil Chicken Bowls are simple and fun to make. We covered key ingredients, including ground chicken, fresh basil, and sauces that pack flavor. The step-by-step guide helped you prepare, sauté, and assemble your dish. I shared tips for variations and storage to keep your meal fresh. Remember, this dish is flexible. You can swap chicken for tofu or add spices for a kick. Enjoy making these bowls and impress your friends with your cooking skills!

Thai Basil Chicken Bowls

Savor the flavors of Thailand with these delicious Thai Basil Chicken Bowls! This quick and easy recipe combines ground chicken with fresh Thai basil, colorful bell peppers, and aromatic garlic, all served over fluffy jasmine rice. Perfect for a weeknight dinner, you can have this tasty meal ready in just 30 minutes. Click through to explore the full recipe and delight your taste buds with this aromatic dish!
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Ingredients
  

1 lb ground chicken

1 cup fresh Thai basil leaves, packed

1 red bell pepper, sliced

1 small red onion, sliced

3 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon fish sauce (optional)

1 tablespoon oyster sauce

2 teaspoons sugar

1 tablespoon vegetable oil

½ teaspoon ground black pepper

Cooked jasmine rice, for serving

Sliced cucumbers, for garnish

Lime wedges, for garnish

Instructions
 

Prepare the Chicken Mixture: In a bowl, combine ground chicken, soy sauce, fish sauce (if using), oyster sauce, sugar, and black pepper. Set aside to marinate for about 10 minutes.

    Sauté the Vegetables: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced red onion and bell pepper. Stir-fry for 2-3 minutes until they start to soften.

      Add Garlic: Stir in the minced garlic, cooking for an additional 30 seconds until fragrant but not browned.

        Cook the Chicken: Increase the heat to high and add the marinated ground chicken to the skillet. Use a spatula to break it up as it cooks. Stir-fry for about 5-7 minutes until the chicken is fully cooked and no longer pink.

          Incorporate Thai Basil: Once the chicken is cooked through, turn off the heat and add the fresh Thai basil leaves to the skillet. Stir gently until the basil wilts down.

            Assemble the Bowls: Serve the Thai basil chicken mixture over a bed of fluffy jasmine rice.

              Garnish: Add sliced cucumbers on the side and serve with lime wedges for squeezing on top.

                - Prep Time: 15 mins | Total Time: 30 mins | Servings: 4