Thai Basil Chicken Stir-fry
A quick, savory stir-fry with ground chicken, Thai basil, and a hint of heat, served over rice with a fried egg. Ready in 20 minutes for a satisfying weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 1 lb ground chicken
- 1 cup Thai basil leaves
- 2 red chili
- 1 medium onion
- 2 medium tomatoes
- 4 eggs
Instructions
- 1
Heat 2 tbsp oil in a wok or large skillet over high heat. Add 1 sliced onion and 2 chopped chilies, stir-fry until fragrant, about 1 minute.
- 2
Add 1 lb ground chicken, breaking it up with a spatula. Cook until no longer pink, about 5-7 minutes, letting it brown slightly.
- 3
Stir in 2 diced tomatoes and 1 cup Thai basil leaves. Cook until tomatoes soften and basil wilts, about 2 minutes. Season with 2 tbsp soy sauce and 1 tsp sugar.
- 4
In a separate pan, fry 4 eggs sunny-side up in 1 tbsp oil until whites are set and edges crispy, about 3 minutes.
- 5
Serve the chicken over steamed rice, top each portion with a fried egg and cucumber slices on the side.
Tools you’ll need
- wok or large skillet
- spatula
- small frying pan
- knife
- cutting board
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