Go Back
–+ servings
Print

Thai Curry Ground Chicken and Rice

Lean ground chicken cooked with a sweet chili garlic and soy sauce, low fat coconut milk, and Thai curry vegetable rice.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 5 minutes
Servings 4 Servings
Calories 415kcal
Author Mason Woodruff

Ingredients

  • 1 pound Ground Chicken
  • ½ Tablespoon (8g) Olive Oil
  • ⅓ cup (80g) Sweet Chili Sauce
  • 2 Tablespoons (30g) Chili Garlic Sauce
  • 1 Tablespoon (15g) Low Sodium Soy Sauce
  • ½ teaspoon Ground Ginger
  • ½ teaspoon Kosher Salt
  • 1 can (15oz) Lite Coconut Milk
  • 1 packet Thai Curry Right Rice*

Instructions

  • Heat a large skillet over medium-high heat. Add the olive oil and once hot, add the ground chicken.
  • Cook for 4-5 minutes until golden brown before flipping and browning the other side.
  • Use a spatula to break apart the chicken and fully cook.
  • Once cooked, add the remaining ingredients except the rice. Stir well and bring to a boil before turning off the heat, adding the rice, and covering for 10-12 minutes until very little liquid remains. (It should still be slightly creamy, not dry.)
  • Top with cilantro, roasted peanuts, lime wedges, and chili oil (I used chili garlic crisp), if desired.

Notes

*For Right Rice and ingredient substitution notes, see the post above.

Nutrition

Serving: 9ounces | Calories: 415kcal | Carbohydrates: 37g | Protein: 36g | Fat: 14g | Fiber: 9g