Thai Basil Chicken
Ingredients
Sauce
Soy Sauce
15 ml
Dark Soy Sauce
15 ml
Oyster Sauce
30 ml
Fish Sauce
15 ml
Sugar
8 g
Water
60 ml
Stir Fry
Avocado Oil
30 ml
Shallots (sliced thin)
2 piece
Garlic (finely chopped)
4 clove
Fresno Chili (sliced in thin strips)
1 piece
Thai Chili (sliced in thin rounds)
1 piece
Ground Chicken
450 g
Scallions (sliced)
2 piece
Fresh Basil
40 g
Cooked White Rice
800 g
Eggs
Avocado Oil
15 ml
Eggs
4 piece
Instructions
Prepare the sauce
Mix together the ingredients for the sauce and set aside.
Cook aromatics and chilies
In a large wok or pan preheated over medium-high heat, add the oil and shallots. Cook, stirring, for 2-3 mins until tender, then add the garlic, fresno chili, and Thai chili. Cook, stirring, for 1 more min.
Cook the chicken
Add the ground chicken and cook for 3-4 mins until cooked through, breaking it up into small irregularly sized pieces.
Add sauce and basil
Pour in the sauce and add the scallions. Cook, stirring, for 2-3 mins until the sauce coats the chicken and gets heated through, then turn off the heat and stir in the basil. Cover to keep warm while you fry the eggs.
Fry the eggs
In a separate pan preheated over medium heat, add oil to coat the pan then add the eggs. Fry eggs sunny side up with a sprinkle of salt until the white is set but the yolk is still runny. Tilt the pan, scoop up the hot oil with a spoon, and baste the top of the egg white to help it cook through.
Serve
Serve the basil chicken over warm rice with fried eggs on top and enjoy!
Original recipe
Storage
Store chicken and rice separately. Reheat rice with a splash of water to restore moisture.
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