Thai · Dinner
Basil Chicken Stir-Fry (High-Protein)
Thai-style stir-fried chicken breast and tofu with garlic, bird's eye chilies, and holy basil in a soy-fish sauce glaze. Served over jasmine rice topped with a fried egg, delivering savoury, peppery heat and a glossy pan sauce with boosted protein.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
640Calories
61.2gProtein
24.3gFat
47.1gCarbs
7.1gSugar
5.4gFiber
2045mgSodium
435mgChol
5.1gSat Fat
1020mgPotassium
185mgCalcium
5.6mgIron
0.7mcgVitamin B12
19mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat tofu cubes dry, thinly slice chicken breast, mince garlic, and finely chop Thai chilies; measure all components before heating the wok.
2
Heat the vegetable oil in a wok over high heat until shimmering. Fry tofu cubes for 3 minutes, turning occasionally, until golden and crisp on most sides; remove to a plate.
3
Stir-fry garlic and chilies in the hot wok for 20 seconds over high heat until fragrant and garlic turns pale gold, not brown.
4
Add sliced chicken breast to the wok and stir-fry over high heat for 3–4 minutes until cooked through and lightly browned at the edges.
5
Return tofu to the wok, add fish sauce, soy sauce, oyster sauce, sugar, and water. Stir-fry over high heat for 1 minute until sauce thickens slightly and coats everything glossily.
6
Push stir-fry to one side, crack the egg into the cleared space, and fry over medium-high heat for 2 minutes until white sets but yolk remains runny.
7
Scatter fresh holy basil leaves into the wok and fold through for 15 seconds until wilted and glossy.
8
Plate
Spoon jasmine rice onto a plate, top with basil chicken and tofu stir-fry, and slide the fried egg on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g chicken breast
- 8.4 oz240g firm tofu
- 6 cloves6 cloves garlic
- 44 Thai chilies
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp oyster sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 1 oz30g fresh holy basil leaves
- 4 tbsp4 tbsp water
- 22 eggs
- 1 1/2 cup270g jasmine rice, cooked
