THAI BASIL CHICKEN & PEPPERS BOWLS

4 Servings

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Nutrition

567 Calories

57g Protein

Ingredients

Sauce:

2 tbsp oyster sauce

2 tbsp soy sauce

1 tbsp honey

1 tbsp sesame seeds

The Bowl:

1 cup uncooked rice of choice

1.5 lb chicken breast cubed

2 tbsp olive oil

1 bunch of basil

3 red bell peppers cubed

4 scallions thinly sliced

2 garlic cloves minced

Salt to taste

Green onion for garnish

Sesame seeds for garnish

Preparation

1. Rinse and cook rice according to packaging. Set to the side

2. Rinse and cut vegetables accordingly. Set to the side

3. Prepare sauce - add oyster sauce, soy sauce, honey and sesame seeds to a bowl and mix well. Set to the side

4. Set a large pan to medium high heat adding 1 tbsp olive oil. Once oil is hot, add fresh basil leaves and cook for about 2 minutes until leaves begin to shrivel. Remove from heat and move to paper towel lined dish, set to the side

5. Add 1 tbsp olive oil to the same pan, followed by bell peppers, scallions and garlic and cook for about 7 - 8 minutes until peppers begin soften, stirring often to cook evenly. Once cooked, move vegetables to a bowl and set to the side

6. Add cubed chicken to the same pan and top with salt. Cook chicken for about 10 - 12 minutes, flipping halfway, until fully cooked. Once fully cooked, reduce to low heat and return cooked vegetables to the pan followed by your sauce. Cook for another 2 minutes while incorporating chicken, vegetables and sauce well. Move dish to a clean plate and top with scallion and sesame seeds