Thai Basil Chicken
Thai Basil Chicken
Ingredients
For the Sauce
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons soy sauce
- 2 tablespoons Sriracha
- 1 teaspoon fish sauce
For the Stir-Fry
- 2 tablespoons cooking oil
- 4 cloves garlic, minced
- 2 Thai red chilies, chopped (adjust to taste)
- 1 tablespoon ginger, grated or finely chopped
- 1 1/2 pounds chicken breast or thigh, cut into bite-sized pieces
- 1 cup Thai basil leaves, packed
For Serving
- 4 eggs
- 4 cups cooked rice
Instructions
- 1
In a small bowl, combine the oyster sauce, soy sauce, Sriracha, and fish sauce. Whisk until well combined and set aside.
⏱️ 2 min
- 2
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the minced garlic, chopped Thai red chilies, and grated ginger. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Add the chicken pieces to the skillet with the aromatics. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is mostly cooked through and lightly browned.
⏱️ 7 min
- 4
Pour the prepared sauce mixture over the chicken. Stir well to coat all the chicken pieces evenly. Continue to cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken.
⏱️ 3 min
- 5
Remove the skillet from the heat and stir in the fresh Thai basil leaves. Toss until the basil is wilted, which should only take about 30 seconds to 1 minute.
⏱️ 1 min
- 6
In a separate small non-stick pan, heat the remaining 1 tablespoon of cooking oil over medium-high heat. Crack the eggs into the pan and fry until the whites are set and crispy at the edges, and the yolk is still runny (or cooked to your preference). Repeat for all 4 eggs.
⏱️ 4 min
- 7
Serve the Thai Basil Chicken immediately over beds of hot cooked rice, topped with a crispy fried egg.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Basil Chicken
For the Sauce
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons soy sauce
- 2 tablespoons Sriracha
- 1 teaspoon fish sauce
For the Stir-Fry
- 2 tablespoons cooking oil
- 4 cloves garlic, minced
- 2 Thai red chilies, chopped (adjust to taste)
- 1 tablespoon ginger, grated or finely chopped
- 1 1/2 pounds chicken breast or thigh, cut into bite-sized pieces
- 1 cup Thai basil leaves, packed
For Serving
- 4 eggs
- 4 cups cooked rice
Instructions
- 1
In a small bowl, combine the oyster sauce, soy sauce, Sriracha, and fish sauce. Whisk until well combined and set aside.
⏱️ 2 min - 2
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the minced garlic, chopped Thai red chilies, and grated ginger. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Add the chicken pieces to the skillet with the aromatics. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is mostly cooked through and lightly browned.
⏱️ 7 min - 4
Pour the prepared sauce mixture over the chicken. Stir well to coat all the chicken pieces evenly. Continue to cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken.
⏱️ 3 min - 5
Remove the skillet from the heat and stir in the fresh Thai basil leaves. Toss until the basil is wilted, which should only take about 30 seconds to 1 minute.
⏱️ 1 min - 6
In a separate small non-stick pan, heat the remaining 1 tablespoon of cooking oil over medium-high heat. Crack the eggs into the pan and fry until the whites are set and crispy at the edges, and the yolk is still runny (or cooked to your preference). Repeat for all 4 eggs.
⏱️ 4 min - 7
Serve the Thai Basil Chicken immediately over beds of hot cooked rice, topped with a crispy fried egg.
⏱️ 1 min