Crispy Basil Chicken with Rice & Egg
Bite-sized chicken pieces fried until golden and tossed with garlic, chili, and fresh basil—served over steamed rice and a fried egg. Taiwanese street-food vibes in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 1 lb chicken breast or thighs, cut into 1-inch pieces
- 1 cup, loosely packed fresh Thai basil (or regular basil), leaves only
- 4 cloves garlic cloves, thinly sliced
- 1 medium pepper red chili pepper, thinly sliced (remove seeds for less heat)
- 2 large eggs
- 1.5 cups cooked steamed white rice, warm
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 1 minute.
- 2
Add chicken pieces in a single layer and cook without stirring for 3 minutes until the bottom is golden.
- 3
Stir and continue cooking for 3–4 minutes until chicken is cooked through and edges are crispy.
- 4
Add sliced garlic and chili, stirring constantly for 60 seconds until fragrant.
- 5
Toss in basil leaves and stir for 30 seconds until wilted, then transfer to a plate.
- 6
In the same skillet, crack both eggs and fry over medium heat until whites set but yolks still jiggle.
- 7
Divide rice between two bowls, top each with fried egg and crispy basil chicken, then serve hot.
Tools you’ll need
- large 12-inch skillet or wok
- cutting board
- chef's knife
- wooden spoon or spatula
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