Thai Basil Chicken over Jasmine Rice

NUTRITIONAL INFORMATION (per serving)

Calories...................626

Carbohydrates........18g

Fat..........................28g

Protein....................19g 

Sodium....................676mg

*Approximate Values Based On My Fitness Pal

PREPPING INSTRUCTIONS

Roughly chop basil

Roughly chop cashews

Peel & slice shallot into thin rounds

Core and thinly slice bell pepper

Slice lime into wedges

Thinly slice chili pepper (if using)

COOKING INSTRUCTIONS

Step 1: Make rice

In a medium pot, combine the rice, a big pinch of salt, and measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Step 2: Prepare sauce

In a small bowl, whisk together chicken stock, aminos/oyster sauce/cornstarch blend, brown sugar & vinegar blend; set aside.

Step 3: Cook aromatics and vegetables

Heat a drizzle of oil in a large skillet over medium heat. Add garlic & ginger blend, shallots and chili pepper if using. Cook, stirring frequently, until fragrant, about 1-2 minutes. Add bell peppers and cook for another 2-3 minutes until just tender.

Step 4: Cook chicken and finish dish

Add ground chicken and cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in stock mixture from small bowl and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes. Stir in basil until just wilted, about 30 seconds.

Step 5: Serve

Divide rice into bowls. Top with chicken mixture and garnish with crushed cashews and squeeze of lime.