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Spicy Thai Basil Chicken with Baby Spinach & Rice.

  • 2 (5 oz) pkgs
    baby spinach
  • 1 cup
    basmati rice
  • 8 fl oz
    chicken or vegetable broth
  • 1 ½ lb
    chicken thighs, boneless skinless
  • 4 small pkgs
    fresh basil
  • 4 cloves
  • 2
    jalapeño peppers
  • 2
    brown sugar
    extra virgin olive oil
    fish sauce
    soy sauce
  • 1
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.
    1 cup basmati rice
    2 cup water
  • 2
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    2 jalapeño peppers
    2 (5 oz) pkgs baby spinach
    4 small pkgs fresh basil
  • 3
    In a medium bowl, combine the broth, soy sauce, fish sauce, and brown sugar. Whisk to combine the sauce and set aside.
    8 fl oz (1 cup) chicken or vegetable broth
    ¼ cup soy sauce
    4 tsp fish sauce
    4 tsp brown sugar
  • 4
    Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  • 5
    Roughly chop the chicken thighs into ½-inch pieces.
    1 ½ lb chicken thighs, boneless skinless
  • 6
    Peel and mince the garlic and shallot. Quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeños with a spoon. Finely dice and set aside. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
    4 cloves garlic
    2 shallots
  • 7
    Heat a large skillet over high heat.
  • 8
    Once the skillet is hot, add oil and swirl to coat the bottom.
    ¼ cup extra virgin olive oil
  • 9
    Add chicken and stir-fry for 3-4 minutes, then add the garlic, shallot, and jalapeño. Continue cooking on high heat for 3-4 more minutes, stirring often.
  • 10
    Chop the baby spinach into small pieces.
  • 11
    Pour the sauce into the skillet. Cook on high, stirring often, until the sauce thickens and glazes the meat, 8-12 minutes. Remove from heat.
  • 12
    Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Reserve a few leaves for garnish.
  • 13
    Add the baby spinach (one handful at a time) and basil to the skillet and stir until wilted.
  • 14
    To serve, divide the rice and chicken between bowls. Garnish with reserved basil and enjoy!