Prep Time: 20 minutes
Cook Time: 30 minutes
What is the difference between Thai basil and regular?
What is in traditional Thai Basil Chicken?
How to make the Coconut Rice
Instead of cooking the rice in water, we are using coconut milk and chicken broth as the liquid. The coconut milk makes the rice so incredibly creamy, sticky and satisfying. It’s almost like risotto. I could eat an entire bowl of it just by itself. It’s that good.
Thai Basil Chicken & Coconut Rice
- 1 lb. boneless skinless chicken breast
- 1 1/2 cups green beans
- 1 cup red bell pepper diced
- 3/4 cup coconut milk
- 1/4 cup chicken broth
- 3 Tbsp. vegetable oil
- Tbsp. garlic minced
- 2 Tbsp. fish sauce
- 2 Tbsp. lime juice
- 1 Tbsp. soy sauce
- 2 tsp. brown sugar
- 2 tsp. cornstarch
- 1 cup Thai basil roughly chopped
- 1 jalapeño pepper sliced thin
- 1 cup jasmine or basmati rice
- 1 1/2 cups chicken broth
- 1 cup coconut milk
- 2 tsp. sugar
- 1 tsp. kosher salt
- In a bowl, combine the coconut milk, chicken broth, fish sauce, lime juice, soy sauce, brown sugar and cornstarch.
- Slice the chicken breast into long strips. Heat 2 Tbsp. of oil in a skillet over medium heat. Cook chicken until browned on both sides and juices run clear, about 8 minutes per side. Remove from the skillet and set aside.
- Add the remaining tablespoon of oil, green beans, peppers and garlic to the pan and saute until slightly softened, about 3-4 minutes. Reduce heat to low and add chicken back in. Stir in the coconut milk mixture and simmer until thickened. Remove from heat and stir in the Thai basil and jalapeños.
- To make the rice, bring coconut milk, chicken broth, sugar and salt to a boil. Stir in the rice and lower heat. Cover and simmer, stirring occasionally, until most of the liquid is absorbed. Fluff with a fork.