Savory Thai Basil Coconut Chicken Bowls

Name: Savory Thai Basil Coconut Chicken Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 pound chicken breast (cut into bite-sized pieces); 2 tablespoons vegetable oil; 1 cup coconut milk (full-fat); 1 cup chicken broth; 3 cloves garlic (minced); 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 cup Thai basil leaves (loosely packed); 2 cups jasmine rice (cooked); 1 cup red bell pepper (sliced); 1/4 cup green onions (sliced); 1 tablespoon lime juice (freshly squeezed)

StandardAsianDinnerQuickFlavorfulComfort Food

⏱️ 20m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 550 CAL/SERV

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Overview

A fragrant and flavorful dish featuring tender chicken simmered in a creamy coconut sauce with aromatic Thai basil, served over fluffy jasmine rice.

Macronutrients per serving

105

grams

Protein

35.0g 33%

Fat

25.0g 24%

Carbs

45.0g 43%

Rich in nutrients

☀️ Vitamin C

35% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🔺 Calcium

8% DV

Important for bone health

☀️ Vitamin A

20% DV

Supports healthy vision

🌾 Dietary Fiber

10% DV

Aids in digestion

Ingredients

Main Ingredients

1 pound chicken breast cut into bite-sized pieces
2 tablespoons vegetable oil
1 cup coconut milk full-fat
1 cup chicken broth
3 cloves garlic minced
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 cup Thai basil leaves loosely packed
2 cups jasmine rice cooked

Garnishes

1 cup red bell pepper sliced
1/4 cup green onions sliced
1 tablespoon lime juice freshly squeezed

Instructions

1 Heat the vegetable oil in a large skillet over medium-high heat.
2 Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
3 Remove the chicken from the skillet and set aside.
4 In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
5 Pour in the coconut milk and chicken broth, then stir in the soy sauce, fish sauce, and brown sugar.
6 Bring the mixture to a simmer, then return the chicken to the skillet.
7 Cook for 10 minutes or until the chicken is cooked through and the sauce has thickened slightly.
8 Stir in the Thai basil leaves and cook for an additional 2 minutes until wilted.
9 Serve the chicken and sauce over cooked jasmine rice.
10 Garnish with sliced red bell pepper, green onions, and a drizzle of lime juice before serving.