Thai Basil Chicken

• servings: Recipe serves 4 people
• total time: 38 minutes

Ingredients

via: @maxiskitchen)

For the Sauce:

1 Tbsp Soy Sauce

1 Tbsp Dark Soy Sauce (or sub regular soy sauce)

3 Tbsp Oyster Sauce

1 Tbsp Fish Sauce

2 tsp Sugar

1/4 Cup Water

For the Stir Fry:

2 Tbsp Avocado Oil (or other neutral oil)

2 Large Shallots, sliced thin

4 Cloves Garlic, minced

1 Fresno Chili (not very spicy), sliced in thin strips

1 Thai Chili (spicy), sliced in thin rounds

1 lb. 96/4 Ground Chicken

2 Scallions, sliced

2 Cups Fresh Basil or Thai Basil Leaves

4 Cups Cooked White Rice, for serving

For the Eggs:

1 Tbsp Avocado Oil (or other oil)

4 Eggs

Vegan Modification: Sub in firm tofu for chicken (crumble it up with your fingers), vegan oyster sauce for oyster sauce, and leave out the fish sauce and eggs

Directions

Mix together the ingredients for the sauce and set aside.

In a large wok or pan preheated over medium-high heat, add the avocado oil and shallots. Stir fry for 2-3 mins until tender, then add the garlic, fresno chili, and Thai chili. Stir fry for 1 more min.

Add the ground chicken and stir fry for 3-4 mins until cooked through, breaking it up into small irregularly sized pieces.

Pour on the sauce and add the scallions. Stir fry 2-3 mins until the sauce coats the chicken and gets heated through, then turn off the heat and stir in the basil. Cover to keep warm while you fry the eggs.

In a separate pan preheated over medium heat, add oil to coat the pan then add the eggs. Fry eggs sunny side up with a sprinkle of salt until the white is set but the yolk is still runny. Tilt the pan, scoop up the hot oil with a spoon, and baste the top of the egg white to help it cook through.

Serve the basil chicken over warm rice with fried eggs on top and enjoy!

15 minute prep time + 15 minute cook time