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Thai Basil Chicken Bowls

  • 15 min
    Prep Time
  • 30 min
    Total Time
  • 4 people
  • 454 per 1 serving


  • 1 1/2 tablespoons olive oil or 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 Pacific Foods® Organic Free Range Chicken Broth, Low Sodium
  • 3 tablespoons hoisin sauce (gluten-free, if needed)
  • 2 tablespoons less sodium soy sauce or tamari for gluten-free
  • 1 tablespoon brown rice vinegar
  • 2 tablespoons red chili pepper paste
  • 2 teaspoons fish sauce
  • 1/2 cup raw cashews
  • 1 cup fresh basil leaves, roughly torn
  • 2 cups cooked white rice
  • 1 mango, sliced thin
  • 1 Thai chili pepper, sliced thin (optional)
  • 1/2 cup fresh basil leaves for serving


  • Step 1

    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 spoon to break it up. Cook for about 4 minutes and then add in the shallots, garlic and ginger. Cook for another 2 to 3 minutes. 

  • Step 2

    While the chicken is cooking, in a small bowl whisk together the broth, hoisin, soy sauce, vinegar, chili paste and fish sauce.

  • Step 3

    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 first amount of basil. Serve the chicken over rice and topped with sliced mango, Thai chili and the second amount of basil.

Calories 454
Total Fat 12 g
Sat. Fat 2.0 g
Trans Fat 0 g
Cholesterol 72 mg
Sodium 740 mg
Total Carb 58 g
Dietary Fiber 3 g
Sugar 18 g
Protein 30 g
Vitamin D 0 %DV
Calcium 5 %DV
Iron 24 %DV
Potassium 13 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.