Thai Basil Chicken Bowls with Coconut Rice
These Thai Basil Chicken Bowls with Coconut Rice, bell peppers, carrots & red cabbage are the most delicious stir fry bowls & are ready in just 20 minutes!
Servings: 4
Ingredients
- 1 tbsp cornstarch
- 1/4 cup soy sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 1 tbsp olive oil
- 1 lb Ground chicken or turkey
- 4 cloves garlic minced
- 1 small yellow onion, sliced
- 1/2 each red and green pepper, sliced
- 1/2 cup matchsticks carrots
- 1/2 cup thinly sliced red cabbage
- 1/4 cup finely chopped fresh basil
- 2 cups cooked rice
- 1/2 can coconut milk
- 1 red chili pepper, thinly sliced
- 1 tbsp sesame seeds
- 1/3 cup cilantro, chopped
Instructions
- Cook rice according to package directions, subbing in half of the water for the coconut milk (this is more easily done in a rice cooker but can be done on the stovetop).
- Mix together corn starch, soy sauce, fish sauce and honey in a small bowl. Set aside.
- Heat olive oil over med-high heat in a large frying pan. Add chicken and 2 tbsp of sauce, breaking up with a spoon and cooking for 3-4 min. Add garlic, onions and peppers, sauteeing for another 3-4 min until veggies soften. Add stir fry sauce, carrots and cabbage, sauteeing for another 2-3min. Stir in basil and remove from heat.
- Serve in bowls along with coconut rice, garnishing with chilies, sesame seeds and cilantro.