Meal Prep Thai Basil Chicken
This Meal Prep Thai Basil Chicken is a healthy stir fry idea that doubles as an easy 30-minute dinner or make-ahead lunch!
Servings: 4 servings
- 1 cup uncooked white rice
- 2 cups water
- 1 tsp butter
- 1 tbsp olive oil
- 8 boneless skinless chicken thighs, diced into 1-inch pieces (about 1.5 lbs)
- 3 shallots or 1 medium-sized onion, diced
- 1 red chili pepper, de-seeded and finely diced
- 1 pinch salt
- 1 red pepper, diced
- 2 cups Thai or regular basil
- Sesame seeds & lime wedges for garnish (optional)
- 4 tbsp low sodium soy sauce
- 4 cloves garlic minced
- 2 tbsp oyster sauce
- 2 tbsp brown sugar
Mix all sauce ingredients together in a small bowl and set aside. Meanwhile, get rice, water and butter cooking in a rice cooker while making the rest of the recipe.
Heat olive oil in a large skillet over medium-high heat. Add chicken, shallots (or onion), chili pepper and a pinch of salt, sauteeing for 4-5 minutes until chicken is lightly browned. Add red pepper and cook another 2 minutes until peppers are tender.
Add sauce and saute for 2 minutes until chicken is completely heated through. Turn off heat and stir in basil leaves.
Serve by spooning chicken mixture and sauce over cooked rice, then garnish with sesame seeds and lime wedges if desired. Serve and enjoy!
If you can’t find Thai basil, use regular basil or cilantro for a different flavour.
Leave out the red chili pepper if you don’t want this dish to be spicy.
Store any leftovers in the fridge for 4-5 days and reheat in the microwave.
Freeze the cooked rice for up to 1 month.
Calories: 386kcal | Carbohydrates: 33g | Protein: 24g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 80mg | Sodium: 1534mg | Potassium: 354mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1050IU | Vitamin C: 51.2mg | Calcium: 30mg | Iron: 2.2mg