Savory Thai Basil Chicken with Coconut Rice

Name: Savory Thai Basil Chicken with Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 pound chicken breast (sliced into thin strips); 2 tablespoons vegetable oil; 4 cloves garlic (minced); 1 red bell pepper (sliced); 1 cup Thai basil leaves (loosely packed); 3 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon fish sauce; 1 teaspoon sugar; 1/4 teaspoon black pepper (freshly ground); 1 cup jasmine rice (rinsed); 1 cup coconut milk (full-fat); 1 cup water; 1/2 teaspoon salt

StandardThaiDinnerQuickEasyFamily-Friendly

⏱️ 15m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 550 CAL/SERV

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Overview

A delicious and aromatic dish featuring tender chicken with fresh Thai basil, served alongside fragrant coconut rice.

Macronutrients per serving

100

grams

Protein

35.0g 35%

Fat

20.0g 20%

Carbs

45.0g 45%

Rich in nutrients

☀️ Vitamin A

30% DV

Supports eye health

☀️ Vitamin C

40% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🔺 Calcium

6% DV

Supports bone health

💧 Omega-3

5% DV

Supports heart health

Ingredients

Main Ingredients

1 pound chicken breast sliced into thin strips
2 tablespoons vegetable oil
4 cloves garlic minced
1 red bell pepper sliced
1 cup Thai basil leaves loosely packed
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
1/4 teaspoon black pepper freshly ground

Coconut Rice

1 cup jasmine rice rinsed
1 cup coconut milk full-fat
1 cup water
1/2 teaspoon salt

Instructions

1 In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
2 Once boiling, reduce the heat to low, cover, and let the rice simmer for 15-18 minutes until fully cooked and the liquid is absorbed.
3 While the rice is cooking, heat the vegetable oil in a large skillet over medium-high heat.
4 Add the minced garlic and sauté for about 30 seconds until fragrant.
5 Add the sliced chicken breast to the skillet, cooking until the chicken is browned and cooked through, about 5-7 minutes.
6 Add the sliced red bell pepper to the skillet and cook for an additional 2-3 minutes until slightly softened.
7 Stir in the soy sauce, oyster sauce, fish sauce, sugar, and black pepper. Mix well to coat the chicken and vegetables.
8 Toss in the Thai basil leaves and cook for another minute until the leaves are wilted and the flavors are well combined.
9 Fluff the coconut rice with a fork and serve it alongside the Thai basil chicken. Enjoy hot.