Description
A quick and flavorful Thai-inspired stir fry with tender chicken, aromatic basil, and a savory sauce, served over rice and topped with a rich, runny egg.
Ingredients
Scale
- 500 grams chicken thighs, cut into bite sized pieces
- 3 cups cooked white rice
- 4 large eggs
- 1 cup fresh basil leaves
- 2 to 3 red chili peppers, sliced
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
Instructions
- Heat a large skillet or wok over medium high heat.
- In a small bowl, mix soy sauce, oyster sauce, fish sauce, and sugar.
- Add vegetable oil to the pan.
- Add garlic and chili, sauté until fragrant.
- Add chicken and cook until browned and fully cooked.
- Pour in the sauce mixture and stir well, let it simmer until slightly thickened.
- Add basil leaves and toss until just wilted.
- In a separate pan, fry eggs until the whites are set and yolks remain runny.
- Serve chicken over rice and top with a fried egg.
Notes
- Use high heat for better texture and flavor.
- Add basil at the end to keep it fresh and aromatic.
- Adjust chili based on spice preference.
- Do not overcrowd the pan when cooking chicken.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 210mg
Keywords: thai basil chicken, easy dinner, quick stir fry, chicken and rice, thai recipe