Thai Basil Chicken Bowls

Ingredients

1 pound (454 g) ground chicken

1 cup (250 ml) uncooked jasmine rice

½ cup (125 ml) chicken stock

3 Tbsp (45 ml) reduced sodium soy sauce

1 Tbsp (15 ml) fish sauce

1 Tbsp (15 ml) brown sugar

1 Tbsp (15 ml) rice vinegar

2 Tbsp (30 ml) canola oil

3 garlic cloves, minced

2 shallots, thinly sliced

1 red Thai chili pepper, thinly sliced

1 ½ cups (375 ml) fresh basil leaves

Preparation

Cook rice according to package instructions and set aside to keep warm.

In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar. Set aside.

Heat a large skillet over medium high heat and add canola oil. Add garlic, shallots and Thai chili pepper and fry for one to two minutes, stirring. Add ground chicken and cook until browned, about five minutes. Still in the sauce mixture and cook another three minutes, stirring constantly. Mix in the basil and toss well. Remove from heat.

Divide rice into serving bowls, top with chicken mixture and serve.