Spicy Thai Basil Chicken Rice Bowl (One-Pan Sauce)

Ingredients

• 300 g chicken thighs, boneless skinless
• 1/2 cup Thai basil (or regular basil)
• 3 cloves garlic, minced
• 1 tsp Thai chili or red chili flakes
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar (or palm sugar)
• 1 tbsp lime juice
• 1/2 cup coconut milk
• 1 tbsp neutral oil
• 2 cups cooked jasmine rice
• 1 tsp cornstarch(optional)
• 1 tbsp water(optional)

Instructions

1. 1

   Prep (10 minutes): Slice chicken into bite-size pieces. Mince garlic. Chop basil. Mix soy sauce, fish sauce, brown sugar, lime juice, and coconut milk in a bowl; set aside.

2. 2

   Cook (16 minutes): Heat oil in a large skillet over medium-high heat. Add chicken and cook 6–7 minutes, stirring, until browned and mostly cooked through.

3. 3

   Add chili and garlic; cook 30–60 seconds until fragrant. Pour in the sauce mixture and simmer 6–8 minutes, stirring, until chicken is cooked and sauce thickens slightly.

4. 4

   Finish: Stir in basil and cook 1 minute until wilted. If you want a thicker sauce, stir cornstarch with water and simmer 30–60 seconds.

5. 5

   Serve: Spoon chicken and sauce over the rice and serve immediately.