Thai Basil Chicken Rice Bowl
Bring the bold, aromatic flavors of Southeast Asian street food home with this vibrant low-FODMAP Thai basil chicken rice bowl that is fully SIBO-friendly. This quick, one-pan skillet recipe cooks lean ground chicken with crisp sliced bell peppers and fresh grated ginger before tossing everything in savory tamari. Finished by folding in a generous handful of fragrant, fresh basil leaves and served over a fluffy base of jasmine rice, it delivers a deeply satisfying, takeout-style dinner in less than 15 minutes.
Meticulously optimized for sensitive digestive systems, this gluten-free and dairy-free dinner avoids the massive amounts of hidden garlic and bulb onions typically found in standard Thai cooking. By relying on rich garlic-infused olive oil to build authentic, savory depth, you can enjoy a complex and comforting meal completely free of bloating, gas, or stomach irritation. It is the ultimate clean, high-protein weeknight recipe for anyone managing IBS symptoms, following a strict SIBO protocol, or seeking an effortless single-serving meal prep option.
Ingredients
- ½ Cup Cooked Jasmine Rice
- 4–5 Oz. Ground Chicken
- ½ Cup Bell Peppers, Sliced
- 1 Tsp. Garlic-infused Olive Oil
- 1 Tsp. Tamari
- ½ Tsp. Grated Ginger
- ½ Cup Fresh Basil Leaves
Preparation
Step 1
Heat garlic-infused olive oil in a skillet over medium heat.
Step 2
Add grated ginger and cook for 20–30 seconds until fragrant.
Step 3
Add ground chicken and cook fully, breaking it apart with a spatula as it browns.
Step 4
Add sliced bell peppers and cook for 2–3 minutes until slightly softened but still crisp.
Step 5
Stir in tamari and mix well to coat everything evenly.
Step 6
Turn off the heat and fold in fresh basil until just wilted.
Step 7
Serve with cooked jasmine rice in a bowl.
