Thai Basil Chicken Rice Bowl 🍚🇹🇭🌿
Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 cloves garlic, minced
1 red bell pepper, thinly sliced
1/2 cup chopped onion
1/2 cup chicken broth
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon fish sauce (optional, but adds authentic flavor)
1 tablespoon rice vinegar
1 red chili pepper, finely chopped (or more, to taste)
1 cup fresh basil leaves, roughly chopped
3 cups cooked rice
Sesame seeds (for garnish, optional)
Lime wedges (for garnish, optional)
Instructions:
1. In a medium bowl, combine the chicken pieces with cornstarch, salt, and pepper. Mix well to coat the chicken evenly.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes, stirring occasionally. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic, red bell pepper, and onion. Sauté for 3-4 minutes, until the vegetables are slightly softened.
4. Stir in the chicken broth, soy sauce, brown sugar, fish sauce (if using), and rice vinegar. Bring the mixture to a simmer.
5. Return the cooked chicken to the skillet. Add the chopped red chili pepper and simmer for another 2-3 minutes, allowing the sauce to thicken slightly.
6. Stir in the chopped basil leaves. Cook for just 1 minute more, until the basil is wilted but still bright green. Do not overcook.
7. Serve the Thai basil chicken sauce over a bed of cooked rice. Garnish with sesame seeds and a lime wedge, if desired. Enjoy!