Thai Basil Ground Chicken Bowls with Jasmine Rice

Serves 4 · 12 min prep · 25 min cook

Ingredients

• 1.5 cups uncooked jasmine rice
• 1.25 lbs ground chicken
• 2 tbsp neutral oil
• 1 large, thinly sliced shallot
• 5, minced garlic cloves
• 2–3, thinly sliced Thai bird’s eye chilies or serrano
• 2 tbsp fish sauce
• 1.5 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 2 tsp brown sugar
• 2 tbsp water
• 1.5 cups packed fresh Thai basil leaves
• 1, cut into wedges lime
• 1, thinly sliced cucumber
• 4 optional fried eggs

Instructions

1. 1Rinse the jasmine rice until water runs clear. Cook according to package directions (usually rice to water, simmer 15 minutes, rest 10). Fluff and keep warm.
2. 2In a small bowl stir together fish sauce, soy sauce, oyster sauce, brown sugar, and water until the sugar dissolves; set the sauce aside.
3. 3Heat a large wok or 12-inch skillet over high heat until very hot. Add oil, swirl, then add the ground chicken. Break it up with a spatula and cook undisturbed 1 minute to brown, then stir-fry 4–5 minutes until no pink remains and edges crisp slightly. Transfer chicken to a bowl.
4. 4Return the pan to high heat, add remaining oil. Add sliced shallot and stir-fry 1 minute until starting to soften. Add garlic and chilies; cook 20–30 seconds until fragrant.
5. 5Return the cooked chicken to the pan. Pour the sauce mixture over everything and toss vigorously for 1–2 minutes so the liquid reduces and coats the meat in a glossy glaze.
6. 6Turn off the heat. Immediately add the Thai basil leaves and toss just until wilted and aromatic, about 30 seconds. Taste and add a splash more fish sauce if needed.
7. 7Scoop hot jasmine rice into four bowls. Top each with a generous portion of the basil chicken. Add cucumber slices and a lime wedge on the side.
8. 8If using, fry eggs sunny-side up in a lightly oiled nonstick pan over medium heat until whites are set and edges crisp, 2–3 minutes, then place one egg on each bowl. Serve immediately while the basil is still fragrant.