These Thai Basil Chicken Bowls have now made an appearance in our home 3 times this month. It’s become one of my favorite meal preps for lunches or dinners because it’s really easy, loaded with delicious flavors, and wayyy better than take-out. And did I mention, it re-heats like a charm?
THIS POST CONTAINS AN AFFILIATE LINK FOR MY FAVORITE MEAL PREP CONTAINERS.
I’m still constantly amazed at the power of my Wok. It’s definitely in my top 3 favorite kitchen appliances. I mean, imagine your favorite restaurant’s Stir Fry’s & Noodle Bowls being whipped up in your own kitchen in just A FEW SHORT MINUTES. Not only is it a healthier alternative since you can control everything going in, but it’s so much more cost-effective also.
Make sure to have everything prepped and ready to go before you start cooking. This is crucial because once you start, it just takes a couple of minutes and voila! If you wait to chop, peel, mince, prep your sauce, etc.. you’ll be running around like a madman. If you don’t have a Wok, that’s totally fine, just make sure to use a wide, flat-bottomed skillet and get it really really hot before adding all the goods.
*Tipp: It’s best if you use an oil with a high smoke point. I used Grapeseed oil, but other options include peanut, canola, corn, or coconut oil. You also want to get the oil extra hot before adding your protein and veggies.
Once your chicken and rice are both done cooking, evenly distribute among any 6 storage containers. I use these glass Meal Prep Containers, and I can honestly say they are my absolute favorite! They are glass, so you can re-heat directly in the container AND they have handy dandy snap on lids to keep your meals extra fresh.
This recipe calls for Thai Basil, however, don’t fret if you can’t find it.. Italian Basil works great also. I’ve made it with both, so no worries there! I like to serve these bowls with Jasmine Rice, but of course feel free to substitute quinoa instead. Top them off with a few green onions, and dig in!
- 2 lb ground chicken
- 3 large red bell peppers, sliced into strips
- 6 shallots, roughly chopped
- 9 cloves garlic, finely chopped
- 6 T soy sauce
- 3 T fish sauce
- 1 tsp honey
- 2 tsp sugar
- 2 T sriracha
- 2 tsp Pepper
- 1 tsp salt
- 1½ c thai basil leaves, roughly chopped
- 4 green onions, chopped, as garnish
- 6 c cooked jasmine rice
- Heat up wok or skillet.
- In a medium sized mixing bowl, combine bell pepper, shallots, and garlic; set aside.
- In a small mixing bowl, whisk together soy sauce, fish sauce, honey, sugar, sriracha, salt, and pepper; set aside.
- When the wok or skillet is hot, add grapeseed oil (or another high temp oil) and add chicken. Season with salt and pepper, and stir, breaking up until cooked through. Remove the chicken and set aside.
- Allow wok or skillet to re-heat for a few minutes then add bell pepper, shallots, and garlic. Toss together, cover and cook for 2-3 minutes. (If you are using a skillet that doesn't get quite as hot as a wok, you may need to cook for a few minutes longer).
- Add chicken back to the Wok along with the sauce & basil leaves. Stir to combine, cover and cook an additional few minutes, until basil is wilted.
- Serve with rice or quinoa and garnish with green onions.