Spicy Thai Basil Chicken with Baby Spinach & Rice

Quick Thai-inspired stir-fry with tender chicken thighs in a sweet-salty fish/soy glaze, finished with ribbons of basil and wilted baby spinach, served over fluffy basmati rice.

Good

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 2

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Step 3

In a medium bowl, combine the broth, soy sauce, fish sauce, and brown sugar. Whisk to combine the sauce and set aside.

Step 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.

Step 5

Roughly chop the chicken thighs into 1/2-inch pieces.

Step 6

Peel and mince the garlic and shallot. Quarter the jalapeño pepper lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice and set aside. (Be careful with jalapeños; do not touch your eyes and wash hands after handling, or wear gloves.)

Step 7

Heat a large skillet over high heat.

Step 8

Once the skillet is hot, add oil and swirl to coat the bottom.

Step 9

Add chicken and stir-fry for 2–3 minutes, then add the garlic, shallot, and jalapeño. Continue cooking on high heat for 2–3 more minutes, stirring often.

Step 10

Chop the baby spinach into small pieces.

Step 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.

Step 12

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Reserve a few leaves for garnish.

Step 13

Add the baby spinach (one handful at a time) and basil to the skillet and stir until wilted.

Step 14

To serve, divide the rice and chicken between bowls. Garnish with reserved basil and enjoy!