Thai Basil Chicken Bowls

Thai Basil Chicken Bowls


  • 1 lb lean ground chicken
  • 2 large red bell peppers, sliced into strips
  • 1/2 yellow onion, roughly chopped
  • 4 cloves garlic, finely chopped
  • 4 T soy sauce
  • 1 tsp honey
  • 1 tsp sugar
  • 1 T sriracha
  • Salt and pepper, to taste
  • 1 c Thai basil leaves, roughly chopped
  • 2 green onions, chopped, to garnish
  • 3 c cooked rice (I used Original flavored Right Rice)


    1. Heat up a greased wok or skillet to medium-high heat.  Cook chicken thoroughly, breaking up the meat while cooking.  Season with salt and pepper.  Set aside once cooked through.
    2. Re-grease skillet and add bell pepper, onions, and garlic. Toss together, cover, and cook for 2-3 minutes or until peppers are slightly charred.
    3. In a small mixing bowl, whisk together soy sauce, honey, sugar, sriracha, salt, and pepper.  Set aside.
    4. Add chicken back to the wok along with the sauce and basil leaves. Stir to combine, cover, and cook 2-3 minutes until basil is wilted.
    5. Serve with rice and garnish with green onions.


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