Thai Basil Chicken Stir-Fry with Jasmine Rice

Ingredients

• 3/4 cup Jasmine rice (dry)
• 6 oz Chicken thigh (boneless, skinless)
• 1/2 cup Thai basil (or sweet basil)
• 2 cloves Garlic
• 1 tsp Fresh ginger
• 1/2 cup Red bell pepper
• 1 stalk Green onion
• 1 tbsp Neutral oil
• 1 tbsp Fish sauce
• 1 tbsp Soy sauce (low sodium)
• 1 tsp Brown sugar
• 1 tbsp Lime juice
• 1/4 tsp Chili flakes (optional)(optional)

Instructions

1. 1

   Cook jasmine rice according to package directions.

2. 2

   Slice chicken into thin bite-size pieces. Mince garlic and ginger; slice bell pepper and green onion.

3. 3

   In a hot skillet or wok, add oil. Stir-fry chicken until browned and cooked through, 5–7 minutes.

4. 4

   Add garlic and ginger; stir 30–45 seconds until fragrant.

5. 5

   Add bell pepper and cook 2–3 minutes until slightly tender.

6. 6

   In a small bowl, mix fish sauce, soy sauce, brown sugar, and lime juice (and chili flakes if using). Pour into the pan and toss to coat.

7. 7

   Turn off heat; stir in Thai basil and green onion until basil wilts.

8. 8

   Serve over hot jasmine rice.