Thai Chicken Stir-Fry with Rice and Sunny-Side Up Egg
A quick and flavorful Thai-inspired chicken stir-fry served over jasmine rice, topped with a crispy-edged sunny-side up egg and fresh cucumber slices. This weeknight-friendly dish comes together in about 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 650
- Protein
- 45g
Ingredients
- 1 cup jasmine rice
- 1 lb chicken breast
- 3 cloves garlic
- 2 whole red chili peppers
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 large eggs
- ½ medium cucumber
Instructions
- 1
Cook the 1 cup jasmine rice according to package directions; keep warm.
- 2
Slice the 1 lb chicken breast into thin bite-sized pieces. Mince the 3 garlic cloves and thinly slice the 2 red chili peppers.
- 3
Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add the chicken and stir-fry until golden and cooked through, about 5-7 minutes.
- 4
Add the minced garlic and sliced chilies to the chicken; stir-fry until fragrant, about 30 seconds.
- 5
Pour in the 3 tbsp soy sauce and 2 tbsp oyster sauce; toss everything to coat. Cook for 1-2 minutes until the sauce thickens slightly.
- 6
In a separate nonstick pan, fry the 2 eggs sunny-side up in 1 tsp oil over medium heat until whites are set and edges are crispy, about 3 minutes.
- 7
Serve the chicken stir-fry over the rice, top with an egg, and garnish with the 0.5 cucumber sliced into rounds.
Tools you’ll need
- wok or large skillet
- nonstick pan
- pot for rice
- knife
- cutting board
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