Thai Basil Chicken Bowls

Ingredients

• 1 cup jasmine rice
• 1/2 cup chicken stock
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon fish sauce
• 1 1/2 tablespoons light brown sugar
• 1 1/2 tablespoons unseasoned rice vinegar
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 shallots, thinly sliced
• 1 red Thai chili pepper, thinly sliced
• 1 1/4 pounds ground chicken breast
• 1 1/2 cups packed fresh basil leaves

Instructions

1. Cook rice according to package instructions; set aside.
2. In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar; set aside.
3. Heat vegetable oil in a large skillet over medium heat. Add garlic, shallots and chili pepper. Cook, stirring frequently, until fragrant, about 1-2 minutes.
4. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
5. Stir in stock mixture and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes. Stir in basil until just wilted, about 30 seconds.
6. Divide rice into bowls. Top with chicken mixture.
7. Serve immediately.

(makes 4 bowls)