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IMG 1447 | Simmer & Sage

Thai Basil Chicken & Coconut Rice

Tender chicken with green beans and red bell peppers in a gluten free, dairy free, sweet and spicy sauce
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Thai
Servings 2

Ingredients
  

The Chicken

  • 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

The Rice

  • 1 cup jasmine or basmati rice
  • 1 1/2 cups chicken broth
  • 1 cup coconut milk
  • 2 tsp. sugar
  • 1 tsp. kosher salt

Instructions
 

  • 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.
Keyword chicken, dairy free, dinner, gluten free, thai basil
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