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Thai Basil Chicken Bowls

  • 15 min
    Prep Time
  • 30 min
    Total Time
  • 4 people


  • 1 1/2 tablespoons olive oilor sesame oil
  • 1 pound 98 fat free ground chicken breast
  • 1/4 cup sliced shallot
  • 2 cloves garlic, grated
  • 1 teaspoon ginger root, freshly grated
  • 1/2 cup raw cashews
  • 1 cup fresh basil leaves, roughly torn
  • 1/2 cup Pacific Foods™ Organic Free Range Chicken Broth, Low Sodium
  • 3 tablespoons hoisin sauce(gluten-free, if needed)
  • 2 tablespoons low sodium soy sauceor tamari for gluten-free
  • 1 tablespoon brown rice vinegar
  • 2 tablespoons harissa red chili paste
  • 2 teaspoons fish sauce
  • 1 mango, sliced thin
  • 2 cups cooked white rice
  • 1 Thai chili pepper, sliced thin (optional)
  • 1/2 cup fresh basil leavesleaves for serving


  • In a small bowl whisk together the sauce ingredients and set aside. Heat a large skillet over medium high heat. Add in the oil and swirl to coat the bottom. Add in the ground chicken, season with black pepper and use a wooden spoon to break it up. Cook for about 4 minutes and then add in the shallots, garlic and ginger. Cook for another 2-3 minutes. Add in the cashews and pour in the sauce. Stir until everything is coated in the sauce. Bring to a boil then lower the heat and simmer until the sauce thickens and coats the chicken, about 5 minutes. Turn off the heat and stir in the basil. Serve the chicken over rice and topped with sliced mango, Thai chili and extra basil.