Chicken Basil Rice Bowl

This recipe is from the March 2014 edition of Cooking Light magazine, so I’ve had it saved for quite some time. I didn’t think it was something that Tom would like so I decided to make it for myself for lunches one week.

My recipe doesn’t look anything like the picture did in the magazine, but it still had great flavor and was more than filling enough for a lunch portion. Plus, because it’s from Cooking Light, the whole recipe came in under 420 calories.

Chicken Basil Rice Bowls
Source: Cooking Light, March 2014
Servings: 4
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    • 1 cup long-grain white rice 
    • 1/2 tsp. lime zest 
    • 1 tbsp. canola oil, divided
    • 1 tsp. dark sesame oil
    • 4 boneless, skinless chicken breasts, cut into bite sized pieces
    • 2 tbsp. low-sodium soy sauce, divided
    • 1 tbsp. garlic, minced
    • 1 tbsp. ginger, minced
    • 1/2 tsp. crushed red pepper 
    • 1 1/2 cups asparagus, cut into bite sized pieces
    • 2 bell peppers, diced
    • 2/3 cup low-sodium fat-free chicken broth
    • 2 tsp. cornstarch
    • 3/4 cup fresh basil, torn
    • 2 tbsp, fresh lime juice
    • 2 tbsp. unsalted cashews, chopped

1. Cook rice according to package directions, omitting salt and butter. Stir in the lime zest and set aside.
2. Combine 1 tablespoon soy sauce, garlic, ginger, and crushed red pepper in a bowl. Heat a large skillet with 1/2 tablespoon canola oil and dark sesame oil over medium-high heat. Add the chicken and soy sauce mixture and cook for 8-10 minutes or until chicken is browned and cooked through.
3. Remove the chicken from the pan and keep warm in a bowl/on a plate. Add the remaining canola oil to the skillet and add the asparagus and bell peppers, cooking 5-7 minutes or until softened.
4. Combine the remaining soy sauce with the chicken broth in a bowl. Whisk into the cornstarch until a slurry forms. Return the chicken to the pan and add in the slurry. Bring to a boil and cook for 2 minutes, or until the sauce thickens, stirring frequently.
5. Add in half of the basil, stirring until it wilts, then remove the pan from the heat and add in the lime juice, stirring to combine.
6. Divide the rice mixture into four bowls and then divide the chicken and vegetable mixture on top. Garnish with remaining basil and chopped cashews.

I altered this recipe a little bit, switching out the broccoli for asparagus and adding in another bell pepper because I had two left in the fridge. The flavors are strong, but not overwhelming, the lime juice taking away the heaviness of the dish. 

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