Thai Spicy Basil Chicken Meal Prep

Thai · Year-round · 90 min · Serves 4 · By Lesapor Test Kitchen

This advanced Thai recipe combines bold flavors with the freshness of Thai basil and heat from bird's eye chilies. Designed for meal prep, it can be stored and enjoyed throughout the week. The key to this dish is balancing the sweet, salty, and spicy elements to create a satisfying meal.

Ingredients

• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 6 bird's eye chilies, finely chopped
• 1 1/2 pounds boneless chicken thighs, cut into 1 inch pieces
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon palm sugar, grated
• 1 cup Thai basil leaves
• 4 cups cooked jasmine rice
• Flaky sea salt, to taste

Method

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the minced garlic and chopped bird's eye chilies. Stir-fry for 1 minute until fragrant.
3. Add the chicken pieces to the skillet. Cook, stirring frequently, until the chicken is browned and cooked through, about 8 to 10 minutes.
4. Stir in the fish sauce, oyster sauce, soy sauce, and palm sugar. Cook for another 2 to 3 minutes, allowing the flavors to meld.
5. Remove from heat and stir in the Thai basil leaves until just wilted.
6. Divide the cooked jasmine rice equally into four meal prep containers.
7. Top each portion of rice with the spicy basil chicken. Allow to cool before sealing the containers.
8. Store in the refrigerator for up to 4 days. Reheat thoroughly before serving, adjusting seasoning with flaky sea salt if needed.