Ingredients

The following ingredients have 4 Servings
  • 1 cup jasmine rice
  • 1/2 cup chicken stock
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 1/2 tablespoons light brown sugar
  • 1 1/2 tablespoons unseasoned rice vinegar
  • 2 tablespoons vegetable oil
  • 3 cloves garlic (minced)
  • 2 shallots (thinly sliced)
  • 1 red Thai chili pepper (thinly sliced)
  • 1 1/4 pounds ground chicken breast
  • 1 1/2 cups packed fresh basil leaves

Instruction

  • Cook rice according to package instructions; set aside.
  • In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar; set aside.
  • Heat vegetable oil in a large skillet over medium heat. Add garlic, shallots and chili pepper. Cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  • Stir in stock mixture and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes. Stir in basil until just wilted, about 30 seconds.
  • Divide rice into bowls. Top with chicken mixture.*
  • Serve immediately.