Thai Basil Chicken

A quick and flavorful Thai-inspired dish featuring sweet, salty, and slightly spicy chicken with aromatic herbs and fried eggs served over warm rice.

By @maxiskitchen

Original recipe source

Thai Basil Chicken

Cook time: 15 minutes

Servings: 4

Ingredients

  • 1 Tbsp Soy Sauce
  • 1 Tbsp Dark Soy Sauce
  • 2 Tbsp Oyster Sauce
  • 1 Tbsp Fish Sauce
  • 2 tsp Sugar
  • 0.25 Cup Water
  • 2 Tbsp Avocado Oil
  • 2 Shallots thinly sliced
  • 4 Garlic finely chopped
  • 1 Fresno Chili sliced in thin strips
  • 1 Thai Chili sliced in thin rounds
  • 1 lb Ground Chicken 96/4 or similar, not breast-only
  • 2 Scallions sliced
  • 2 Cups Basil Leaves
  • 1 Tbsp Avocado Oil
  • 4 Eggs fried sunny side up
  • 0 Salt
  • 4 Cups White Rice cooked

Instructions

  1. Mix together the soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and water in a bowl and set aside.
  2. Preheat a large wok or pan over medium-high heat, add avocado oil, and sauté the sliced shallots for 2-3 minutes until tender.
  3. Add the finely chopped garlic, fresno chili, and Thai chili to the pan, stir fry for 1 more minute.
  4. Add the ground chicken and stir fry for 3-4 minutes until cooked through, breaking it up into small pieces.
  5. Pour the sauce over the chicken and add the scallions. Stir fry for 2-3 minutes until the sauce is absorbed and the chicken is well coated.
  6. Turn off the heat and stir in the fresh basil leaves. Cover to keep warm while you fry the eggs.
  7. In a separate pan preheated over medium heat, add oil to coat the pan. Fry eggs sunny side up with a sprinkle of salt until the white is set but the yolk is still runny.
  8. Serve the basil chicken over warm white rice with a fried egg on top.
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