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Ambassador [Associate]
Ambassador [Associate]
  • 574 calories
  • 35 min
  • 4 servings


  • 2 (5 oz) pkgs baby spinach
  • 1 cup basmati rice
  • 8 fl oz chicken or vegetable broth
  • 1 ½ lb chicken thighs, boneless skinless
  • 4 small pkgs fresh basil
  • 4 cloves garlic
  • 2 jalapeño peppers
  • 2 shallots
  • brown sugar
  • extra virgin olive oil
  • fish sauce
  • soy sauce


  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.
    • 1 cup basmati rice
    • 2 cup water
  2. Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    • 2 jalapeño peppers
    • 2 (5 oz) pkgs baby spinach
    • 4 small pkgs fresh basil
  3. In a medium bowl, combine the broth, soy sauce, fish sauce, and brown sugar. Whisk to combine the sauce and set aside.
    • 8 fl oz (1 cup) chicken or vegetable broth
    • ¼ cup soy sauce
    • 4 tsp fish sauce
    • 4 tsp brown sugar
  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.
  5. Roughly chop the chicken thighs into ½-inch pieces.
    • 1 ½ lb chicken thighs, boneless skinless
  6. Peel and mince the garlic and shallot. Quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeños 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).
    • 4 cloves garlic
    • 2 shallots
  7. Heat a large skillet over high heat.
  8. Once the skillet is hot, add oil and swirl to coat the bottom.
    • ¼ cup extra virgin olive oil
  9. Add chicken and stir-fry for 3-4 minutes, then add the garlic, shallot, and jalapeño. Continue cooking on high heat for 3-4 more minutes, stirring often.
  10. Chop the baby spinach into small pieces.
  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.
  12. Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Reserve a few leaves for garnish.
  13. Add the baby spinach (one handful at a time) and basil to the skillet and stir until wilted.
  14. To serve, divide the rice and chicken between bowls. Garnish with reserved basil and enjoy!

Nutrition per Serving

Net Carbs


  • chef's knife
  • colander
  • cutting board
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • small saucepan
  • stirring spoon
  • whisk or fork