Thai · Dinner
Thai Basil Chicken over Rice (High-Protein)
Chicken breast and egg stir-fried with garlic, Thai chilies and basil in a savory-sweet sauce of fish sauce, oyster sauce and soy, served over jasmine rice with edamame for protein and fiber. Wok-fried pad kra pao style with a sharp, peppery finish.
$5
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
612Calories
58.4gProtein
22.8gFat
42.1gCarbs
6.9gSugar
6.8gFiber
1580mgSodium
345mgChol
5.1gSat Fat
980mgPotassium
95mgCalcium
4.6mgIron
0.7mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice the chicken breast into small pieces. Mince the garlic and finely chop the chilies. In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce and sugar.
2
Fry
Heat half the oil in a nonstick skillet over medium-high heat. Fry the egg for 2–3 minutes until the white sets and edges crisp, yolk still runny. Slide onto a plate.
3
Saute
Heat the remaining oil in a wok over high heat. Stir-fry garlic and chilies for 20–30 seconds until pale golden, then add diced chicken. Toss constantly for 4–5 minutes until cooked through and lightly browned.
4
Plate
Pour the sauce and edamame into the wok, toss for 1 minute until glossy, fold in basil until just wilted. Spoon rice onto a plate, top with chicken mixture, finish with the fried egg.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 22 large eggs
- 120g120g cooked edamame, shelled
- 8 cloves8 cloves garlic
- 66 Thai chilies (bird's eye)
- 50g50g Thai basil leaves
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp vegetable oil, divided
- 370g370g cooked jasmine rice
