Thai Basil Chicken Bowls
These Thai Basil Chicken Bowls are the perfect balance of spicy and sweet and you'll love the crunchy addition of the cashews and sweet mango slices!
Servings: 4 servings
Ingredients
- 1 1/2 tablespoons olive oil or sesame oil
- 1 pound lean ground chicken
- 1/4 cup sliced shallots
- 2 cloves garlic grated
- 1 teaspoon grated fresh ginger
- 1/2 cup raw cashews
- 1 cup basil leaves torn or roughly chopped
Sauce
- 1/2 cup low sodium chicken broth
- 3 tablespoons hoisin sauce, gluten free if needed
- 2 tablespoons low sodium soy sauce, tamari for gluten free
- 1 tablespoon rice vinegar
- 2 tablespoon chili paste (sambal oelek)
- 2 teaspoons fish sauce
Other Ingredients
- 1 mango sliced thin
- 2 cups cooked rice
- 1 Thai chile pepper sliced thin (optional)
- Extra fresh basil leaves for topping
Instructions
- In a small bowl whisk together the sauce ingredients and set aside.
- Heat a large skillet over medium-high heat. Add in the oil and swirl to coat the bottom. Add in the ground chicken, season with black pepper and use a wooden spoon to break it up. Cook for about 4 minutes and then add in the shallots, garlic and ginger. Cook for another 2-3 minutes.
- Add in the cashews and pour in the sauce. Stir until everything is coated in the sauce. Bring to a boil then lower the heat and simmer until the sauce thickens and coats the chicken, about 5 minutes.
- Turn off the heat and stir in the basil. Serve the chicken over rice and topped with sliced mango, Thai chile and extra basil.
Video
Nutrition
Calories: 530kcal | Carbohydrates: 51g | Protein: 44g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 81mg | Sodium: 803mg | Fiber: 5g | Sugar: 17g