Thai Basil Chicken with Rice and Fried Egg
A quick and flavorful stir-fry with chicken, Thai basil, and chilies, served over rice and topped with a crispy fried egg. Perfect for a fast weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 40g
Ingredients
- 1 lb chicken breast
- 1 cup Thai basil leaves
- 2 red chilies
- 4 garlic cloves
- 3 tbsp soy sauce
- 2 eggs
Instructions
- 1
Slice the 1 lb chicken breast into thin bite-sized pieces. Mince the 4 garlic cloves and thinly slice the 2 red chilies (remove seeds for less heat).
- 2
Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add the garlic and chilies, stir-fry until fragrant, about 30 seconds.
- 3
Add the chicken and stir-fry until it turns white and is nearly cooked through, about 3-4 minutes.
- 4
Stir in the 3 tbsp soy sauce and 1 cup Thai basil leaves. Cook until the basil wilts and the chicken is fully cooked, about 1 minute. Remove from heat.
- 5
In a separate pan, fry the 2 eggs sunny-side up in 1 tbsp oil until the whites are set and edges are crispy, about 2-3 minutes. Serve the chicken over steamed rice with the fried egg on top and cucumber slices on the side.
Tools you’ll need
- Wok or large skillet
- Frying pan
- Knife
- Cutting board
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