This Thai Basil Chicken Rice Bowl with Creamy Coconut-Cashew Lime Sauce is a vibrant, flavorful dish that combines Thai basil-infused grilled chicken with aromatic brown coconut rice, crisp snap peas, and fresh shredded carrots. The creamy coconut-cashew lime sauce brings a luscious richness, with the perfect balance of tang and herbs. It’s a healthy, satisfying bowl that’s packed with bold flavors! 🌿🥥🍚✨
⸻
Thai Basil Chicken Rice Bowl with Creamy Coconut-Cashew Lime Sauce 🌿🥥🍚✨
Ingredients:
• For the Thai Basil Chicken:
• 2 boneless, skinless chicken breasts (or thighs)
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp fresh lime juice
• 1/4 cup fresh Thai basil, chopped
• 1/2 tsp chili flakes (optional for added spice)
• Salt and pepper, to taste
• For the Rice and Veggies:
• 1 cup brown rice (or jasmine rice)
• 1 3/4 cups water (for cooking rice)
• 1 cup snap peas, trimmed
• 1/2 cup shredded carrots
• For the Creamy Coconut-Cashew Lime Sauce:
• 1/4 cup cashew butter (or peanut butter)
• 1/4 cup coconut milk (canned, full-fat)
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp honey
• 1/4 cup fresh Thai basil, chopped
• Salt and pepper, to taste
⸻
Instructions:
1. Marinate the Chicken:
• In a bowl, combine olive oil, soy sauce, fish sauce, honey, minced garlic, lime juice, fresh basil, chili flakes (optional), salt, and pepper. Whisk well.
• Coat the chicken with the marinade and let it rest for at least 15 minutes (or up to 1 hour for more flavor).
2. Cook the Rice:
• In a medium saucepan, bring 1 3/4 cups of water to a boil. Add the brown rice and a pinch of salt.
• Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
3. Grill the Chicken:
• Preheat a grill pan or outdoor grill over medium-high heat.
• Grill the marinated chicken for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F or 75°C). Once cooked, let the chicken rest for a few minutes before slicing it into strips.
4. Cook the Veggies:
• In a small pan, sauté the snap peas and shredded carrots in a little olive oil over medium heat for 3-4 minutes, just until tender and bright in color. Set aside.
5. Make the Coconut-Cashew Lime Sauce:
• In a small bowl, whisk together cashew butter, coconut milk, lime juice, soy sauce, sesame oil, honey, and fresh basil. Stir until smooth and creamy. Add water if needed to adjust the consistency. Season with salt and pepper to taste.
6. Assemble the Bowl:
• Start with a base of brown coconut rice in each bowl.
• Add the grilled Thai basil chicken slices, sautéed snap peas, and shredded carrots.
• Drizzle the creamy coconut-cashew lime sauce over the top and garnish with extra fresh basil.
7. Serve:
• Serve immediately for a vibrant, wholesome meal with a creamy, flavorful sauce that ties everything together!
Servings: 4
Calories: Approx. 500-600 per serving (depending on portion sizes and toppings)
This Thai Basil Chicken Rice Bowl with Creamy Coconut-Cashew Lime Sauce is a perfect balance of fresh, savory, and creamy flavors. The combination of grilled chicken, hearty brown rice, and a luscious coconut-cashew sauce makes this a delicious, healthy bowl that’s sure to impress! 🌿🥥🍚✨
#thaibasilchicken #coconutcashewsauce #healthymeals #AsianFlavors #QuickDinner #ComfortFood #FlavorfulMeals #BalancedMeal #ProteinPacked #FreshMeals