Thai Basil Chicken
Experience the bold and aromatic flavors of Thailand with this quick and easy Thai Basil Chicken stir-fry, served with jasmine rice and topped with a fried egg.
5 min
Prep
15 min
Cook
4
Serves
520
Calories
Macros · per serving
38g protein
54g carbs
16g fat
Ingredients
For 4 servings
- 500 g chicken breast
- 2 tbsp vegetable oil
- 4 cloves garlic
- 2 red chili
- 1 onion
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 cup Thai basil leaves
- 2 cups jasmine rice
- 4 fried egg
- 4 cups water
Instructions
- 1
Cook jasmine rice: rinse under cold water, then add to pot with 4 cups water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed.
- 2
Slice chicken breast into thin strips. Mince garlic and slice red chilies and onion.
- 3
Heat vegetable oil in a large pan over medium-high heat. Add garlic and chilies, sauté for 30 seconds until fragrant.
- 4
Add sliced onion and chicken strips to the pan and cook until the chicken is browned and cooked through, about 5-7 minutes.
- 5
Stir in fish sauce, soy sauce, oyster sauce, and sugar. Cook for another 2 minutes until the sauce thickens slightly.
- 6
Add Thai basil leaves and cook until just wilted, about 1 minute.
- 7
Fry eggs in a separate pan to your preferred doneness.
- 8
Serve chicken over jasmine rice, topped with a fried egg.
Cook it this week.
NeatEat plans Thai Basil Chicken — and the rest of your week — around your budget, groceries included.