Spicy Thai Basil Chicken with Baby Spinach & Rice

Directions

1. Rinse the basmati rice under cold water in a fine-mesh sieve, then drain and transfer to a small saucepan. Add water and bring to a boil over high heat; reduce to a simmer, cover, and cook until the liquid is absorbed (about 15–18 minutes). Remove from heat and let sit, still covered, for 5 minutes.
2. Wash and dry all produce. If the spinach isn’t pre-washed, rinse it, then dry or spin dry.
3. In a medium bowl, whisk together the broth, soy sauce, fish sauce, and brown sugar until fully combined; set the sauce aside.
4. Trim and roughly chop the chicken thighs into ½-inch pieces.
5. Peel and mince the garlic and shallot. Slice the jalapeño lengthwise, seed and remove the ribs, then finely dice and set aside.
6. Heat a large skillet over high heat and swirl in a little oil to coat the bottom.
7. Add the chicken to the hot skillet and stir-fry for 2–3 minutes, then add the garlic, shallot, and jalapeño; continue cooking on high heat for another 2–3 minutes, stirring often.
8. Wash or chop the spinach into small pieces as needed.
9. Pour the prepared sauce into the skillet and cook over high heat, stirring often, until it thickens and coats the chicken (about 8–12 minutes); remove from heat.
10. Tear basil leaves from stems, roll them together, and slice into thin ribbons; reserve a few leaves for garnish. Add the spinach and basil to the skillet, stirring until the greens wilt.
11. To serve, divide the rice and the chicken mixture between bowls. Garnish with the reserved basil and enjoy.