Calorie: 520. Protein: 34 grams. Carbs: 62 grams. Fat: 14 grams.
Makes 10 servings
This Thai meal prep is a bodybuilder’s dream because it is so simple to make. All it takes is seven ingredients, plus the rice and veggies. But more importantly, this dish is absolutely delicious. Despite its simplicity, the Thai Basil Chicken is loaded with complex and exotic flavors that will wow your senses. The macros for this epic meal prep idea is perfect for Flexible Dieting, and the recipe is absolutely delicious so give this IIFYM meal prep a try.
In last week’s meal prep, I told you guys about how my kitchen got destroyed due to a drainage flood in my condo. As you might guess, the kitchen has not been fixed yet, so lately I’ve been trying to keep things simple so I can easily do my meal preps using a portable propane stove top.
- 3 lb (1.3 kilos) Chicken thighs, bonelessskinless
- 6 cups Jasmine Rice, uncooked
- 10 cloves Garlic
- 10 Bird’s eye chilis (or Thai chilis)
- 2 cups Thai basil
- Half cup soy sauce
- 3 tbsp Oyster sauce
- 1 cup Applesauce
- Large bag bean sprouts (or veggie of choice)
1. Prepare the Jasmine rice using a rice cooker or in a saucepan. If using a large saucepan, add 6 cups of rice and 9 cups of water. Bring water to a boil, reduce heat and let simmer for 25-30 minutes or until cooked. Stir occasionally to prevent sticking.
2. Cut the chicken into bite-sized pieces.
3. Dice the garlic and chilis. If you have a food processor or chopper, use that.
4. You will cook your chicken in three batches. Preheat your wok to medium-high heat and add a table spoon of peanut oil.
5. Add some of the chopped garlic and chilies and stir fry for 30 seconds.
6. Throw in the first batch of chicken. A little trick to ensure it browns properly. Leave it in the wok for about 2 minutes before you begin to stir-fry. That way you get that nice brown caramelized color on the one side.
7. Cook for 3-4 minutes or under one side is brown. then flip it over.
8. For the sauce, combine the soy sauce, oyster sauce, and applesauce into a bowl and mix together.
9. Throw a third of the sauce onto the chicken and stir-fry.
10. When the chicken is cooked all the way through, remove the wok from the heat and throw in a handful of Thai basil. Mix the basil into the stirfry.
11. Repeat steps 4-9 for the next two batches.
12. Serve the chicken over a cup and a quarter of white jasmine rice per container. Add the veggies. .