This extremely simple one pot recipe is fantastic for a really hearty lunch or dinner. It all cooks in one skillet and it reminded me that I should make coconut rice more often because it’s such a lovely addition to this dish. You can add in whatever vegetables you have on hand and if you don’t have Thai basil, then using regular basil will give you a slightly different but still delicious dish. I served this in lettuce cups but it’s fine on its own too.
Thai Basil Chicken
In a large skillet over medium-high heat, heat oil then add the bell pepper, onions, and garlic and cook, stirring the entire time, for about 2 minutes.
Add the chicken and chilis then cook for about 5 minutes, breaking up the meat into very fine pieces with a wooden spoon.
Add green beans, oyster sauce, fish sauce, and brown sugar and cook just for 1 minute, then remove from heat, stir in the basil and place the meat mixture in a large bowl to the side while you make rice.
Return skillet to heat and cook rice until lightly toasted, about 30 seconds.
Pour in the coconut milk, water, lime juice, and some salt then turn the flame down extremely low, cover and simmer gently for 15-18 minutes until rice is cooked through.
Turn the heat off, fluff the rice then pour the chicken mixture over the rice and mix until both are combined.
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