Ingredients

The following ingredients have 1 Servings
  • 2-3 TB olive oil
  • 1 onion (chopped)
  • 4 cloves garlic (chopped)
  • 1 LB boneless/skinless chicken thighs (cut into bite size pieces)
  • 1 whole red bell pepper OR 1 cup tomatoes (drained, seeded, chopped)
  • 1 cup uncooked long grain rice (Jasmine recommended)
  • 2 cups chicken broth
  • 1 cup coconut milk
  • 2 TB regular soy sauce
  • 2 tsp Asian fish sauce
  • 1-2 tsp chili powder (depending on desired heat)
  • 1/4 cup freshly chopped Thai basil
  • Garnishes: lime wedges (roasted chopped peanuts)

Instruction

  • In a large nonstick pan, heat oil on medium high heat. Sauté onion until browned and tender. Add garlic and stir 1 more minute. If needed, add a bit more oil. Add chicken and stir 2-3 minutes or until chicken is lightly browned.
  • Stir in the bell pepper OR tomatoes, rice, broth, coconut milk, soy sauce, fish sauce, and chili powder. Bring to a boil and immediately reduce heat to low. Cover and simmer for 20 minutes or until moisture is absorbed and rice is tender.
  • Remove from heat and let stand, covered, for 10 minutes. Gently toss with with Thai basil and serve with lime wedges and peanuts.