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Nutrition Facts

Instructions

• 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.

  • ½ cup basmati rice
  • 1 cup water

• STEP 2

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

  • 1 jalapeño pepper
  • 1 (5 oz) pkg baby spinach
  • 2 small pkgs fresh basil

• STEP 3

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

  • 4 fl oz (½ cup) chicken or vegetable broth
  • 2 tbsp soy sauce
  • 2 tsp fish sauce
  • 2 tsp brown sugar

• 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 ½-inch pieces.

  • ¾ lb chicken thighs, boneless skinless

• 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 ensure you wash your hands after handling or wear gloves while preparing).

  • 2 cloves garlic
  • 1 shallot

• STEP 7

  Heat a large skillet over high heat.

• STEP 8

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

  • 2 tbsp extra virgin olive oil

• 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!