Thai · Dinner
Thai Basil Chicken Rice (High-Protein)
Ground and diced chicken breast are stir-fried in a wok with garlic, Thai bird chilies, and holy basil, seasoned with fish sauce, soy sauce, and oyster sauce. Served over brown rice with edamame and topped with a crisp fried egg.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
589Calories
61.5gProtein
21.2gFat
40.8gCarbs
5.7gSugar
6.4gFiber
1938mgSodium
349mgChol
4.2gSat Fat
1165mgPotassium
108mgCalcium
4.8mgIron
0.9mcgVitamin B12
27mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mince garlic and chop the chilies; dice the chicken thigh small and pick the basil leaves.
2
Sauté
Heat 2 tbsp vegetable oil in a wok over high heat; add garlic and chilies, stir-fry 20–30 seconds until pale gold and fragrant.
3
Sear
Add the ground chicken breast and diced thigh; spread and cook over high heat 4–5 minutes, breaking up clumps, until no pink remains.
4
Simmer
Pour in fish sauce, soy sauce, oyster sauce, sugar, and stock with edamame; toss over high heat 1–2 minutes until liquid coats the meat glossily.
5
Finish
Remove from heat, fold in basil leaves, toss 15–20 seconds until they wilt and darken; meanwhile fry the egg in 1/2 tsp oil over medium-high heat 2–3 minutes until edges crisp and yolk stays soft.
6
Plate
Mound rice on a plate, spoon basil chicken to one side, and top with the fried egg.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground chicken breast
- 5 oz140g chicken thigh
- 4 tbsp60ml vegetable oil
- 10 cloves10 cloves garlic
- 88 Thai bird chilies
- 2/3 cup100g edamame, shelled and cooked
- 2 cup40g holy basil leaves, packed
- 2 tbsp30ml fish sauce
- 2 tbsp30ml soy sauce
- 2 tsp2 tsp oyster sauce
- 2 tsp2 tsp sugar
- 4 tbsp60ml chicken stock
- 1 1/2 cup280g cooked brown rice
- 22 eggs
- 1 tsp1 tsp vegetable oil, for frying the egg
