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Thai Basil Chicken Bowls

  • 15 min
    Prep Time
  • 30 min
    Total Time
  • 4 people
    Serves
  • 452 per 1 serving
    Calories

Ingredients

  • 1 1/2 tablespoons olive oil or sesame oil
  • 1 pound 98 fat free ground chicken breast
  • 1/4 cup sliced shallot
  • 2 cloves garlic, grated
  • 1 teaspoon ginger root, freshly grated
  • 1/2 cup Pacific Foods® Organic Free Range Chicken Broth, Low Sodium
  • 3 tablespoons hoisin sauce (gluten-free, if needed)
  • 2 tablespoons 38% less sodium soy sauce or tamari for gluten-free
  • 1 tablespoon brown rice vinegar
  • 2 tablespoons red chili pepper paste
  • 2 teaspoons fish sauce
  • 1/2 cup raw cashews
  • 1 cup fresh basil leaves, roughly torn
  • 2 cups cooked white rice
  • 1 mango, sliced thin
  • 1 Thai chili pepper, sliced thin (optional)
  • 1/2 cup fresh basil leaves for serving

Instructions

  • Step 1

    Heat a large skillet over medium-high heat. Add in the oil and swirl to coat the bottom. Add in the ground chicken, season with black pepper and use a spoon to break it up. Cook for about 4 minutes and then add in the shallots, garlic and ginger. Cook for another 2 to 3 minutes. 

  • Step 2

    While the chicken is cooking, in a small bowl whisk together the broth, hoisin, soy sauce, vinegar, chili paste and fish sauce.

  • Step 3

    Add in the cashews and pour in the sauce. Stir until everything is coated in the sauce. Bring to a boil then lower the heat and simmer until the sauce thickens and coats the chicken, about 5 minutes. Turn off the heat and stir in the first amount of basil. Serve the chicken over rice and topped with sliced mango, Thai chili and the second amount of basil.

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Made Specifically With

All Products
Calories 452
Total Fat 12 g
Sat. Fat 2.0 g
Trans Fat 0 g
Cholesterol 72 mg
Sodium 823 mg
Total Carb 58 g
Dietary Fiber 3 g
Sugar 18 g
Protein 30 g
Vitamin D 0 %DV
Calcium 5 %DV
Iron 23 %DV
Potassium 9 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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