Ingredients
Scale
- 1 cup uncooked white rice
- 2 cups water
- 1 tsp butter
- 1 tbsp olive oil
- 8 boneless skinless chicken thighs, diced into 1-inch pieces (about 1.5 lbs)
- 3 shallots or 1 medium onion, diced
- 1 red chili pepper, de-seeded and finely diced
- 1 pinch salt
- 1 red pepper, diced
- 2 cups Thai or regular basil
- 4 tbsp low sodium soy sauce
- 4 cloves garlic minced
- 2 tbsp oyster sauce
- 2 tbsp brown sugar
Instructions
- Mix all sauce ingredients together in a small bowl and set aside.
- Prepare rice, water, and butter in a rice cooker while you make the rest of the dish.
- In a large skillet, heat olive oil over medium-high heat.
- Add diced chicken, shallots or onion, chili pepper, and a pinch of salt; sauté for 4-5 minutes until chicken is lightly browned.
- Incorporate diced red pepper and cook for another 2 minutes until tender.
- Pour in the sauce mixture and sauté for 2 minutes until the chicken is heated through; remove from heat and stir in basil leaves.
- Serve by spooning chicken and sauce over cooked rice, garnishing with sesame seeds and lime wedges if desired.
Notes
Feel free to adjust the spice level by adding more or fewer chili peppers.
Basil can be substituted with other fresh herbs if desired.
For a complete meal, pair with a light salad or vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.