Discover the exquisite taste of Thai Basil Chicken, a vibrant dish featuring tender chicken stir-fried with aromatic basil, all enveloped in a rich and savory sauce. Paired with fragrant jasmine rice and topped off with a crispy fried egg, this recipe offers a perfect balance of flavors and textures. Best of all, it can be whipped up in under 30 minutes, making it an excellent choice for a quick yet nutritious meal loaded with over 50g of protein.
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Ingredients
🍚 120g Jasmine Rice
💧 150g Water
🌑 1 Tbsp Dark Soy Sauce
🍶 ½ Tbsp Soy Sauce
🦪 1 Tbsp Oyster Sauce
🌶️ 1 Tbsp Chilli and Garlic Sauce or Sriracha
🐟 1 Tbsp Fish Sauce
🍬 2 Tsp Sugar
🧅 2 Shallots
🧄 6 Garlic Cloves
🌶️ 3 Red Thai Chillies
🍗 500g Boneless, Skinless Chicken Thighs
🌾 3 Tbsp Vegetable Oil (1 Tbsp for stir-fry, 1 Tbsp for frying eggs)
🦴 100ml Chicken Bone Broth
🌿 30g Thai or Holy Basil Leaves
🥚 2 Eggs
🧂 Pinch of Salt
Instructions
1- Prepare Jasmine Rice:
- Rinse 120g jasmine rice in a saucepan until the water runs clear, ensuring a fluffy texture once cooked.
- Drain the rice and add 150g water. Bring to a boil, cover, and reduce to a low simmer, cooking for 12 minutes. Remove from heat, fluff with a fork, cover again, and rest for an additional 10 minutes.
2- Prepare Stir-fry Sauce:
- In a small bowl, combine 1 Tbsp dark soy sauce, ½ Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp chilli and garlic sauce or sriracha, 1 Tbsp fish sauce, and 2 Tsp sugar. Mix well and set aside.
3- Prepare Ingredients:
- Slice 2 shallots and 3 red Thai chillies thinly.
- Chop 6 garlic cloves finely.
- Cut 500g chicken thighs into small, bite-sized pieces.
4- Cook Chicken Stir-fry:
- Heat 1 Tbsp vegetable oil in a large frying pan or wok over medium-high heat.
- Add the chicken pieces with a pinch of salt and stir-fry for 4-5 minutes until lightly browned.
- Introduce the sliced shallots, chopped garlic, and chillies. Stir-fry for an additional 3 minutes until softened.
- Pour in the prepared sauce and 100ml chicken bone broth. Allow the mixture to simmer for 2-3 minutes until thickened and glossy.
- Stir in 30g basil leaves, cooking just until wilted.
5- Fry Eggs:
- Heat 1 Tbsp vegetable oil in a small frying pan over high heat.
- Crack in 2 eggs and fry for 2-3 minutes, ensuring crispy edges and a runny yolk.
6- Serve:
- Divide the cooked rice into bowls. Top each with the Thai basil chicken stir-fry, then finish with a crispy fried egg on top.
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 2
Calories: 980
Protein: 75g
Fat: 55g
Carbohydrates: 60g
Fiber: 2g
Equipment:
- Saucepan with lid (generic)
- Fork
- Mixing bowl (generic)
- Knife (generic chef's knife)
- Cutting board (generic wooden)
- Large frying pan/wok (similar to HexClad)
- Portable gas burner (generic)
- Wooden spoon/spatula (generic)
- Measuring jug (generic)
- Small frying pan (similar to HexClad)
- Spatula (generic slotted spatula)
Cooking Tips:
- Rinse rice thoroughly to avoid excess starch.
- Uniformly cut chicken for even cooking.
- Fry eggs until edges are crispy for added texture.
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