Thai Basil Chicken

Name: Thai Basil Chicken
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 120g Jasmine Rice; 150g Water; 1 tbsp Dark Soy Sauce; 1/2 tsp Soy Sauce; 1 tbsp Oyster Sauce; 1 tbsp Chilli and Garlic Sauce, or sriracha; 1 tbsp Fish Sauce; 2 tsp Sugar; 2 Shallots; 6 cloves of Garlic; 3 Red Thai Chillies; 500g Chicken Thigh, Boneless, Skinless; 2 tbsp Vegetable Oil; 100ml Chicken Bone Broth; 30g Basil Leaves, Thai or Holy; handful; 2 Eggs; 1 tbsp Vegetable Oil, for frying eggs; Some Salt

A fragrant, wok-tossed Thai Basil Chicken served over steaming jasmine rice and finished with a crispy fried egg. Savory sauces, fragrant garlic and chillies, and a handful of fresh basil create a perfect balance of sweet, salty and spicy in every bite — an easy, restaurant-style meal you can make at home.

A fragrant, wok-tossed Thai Basil Chicken served over steaming jasmine rice and finished with a crispy fried egg. Savory sauces, f... Show more

By finntonry · Original recipe

Health Grade

B- · Healthy

Time

30 min

Price

1,45 €

Calories

1145 kcal

high protein

low sugar

Method

Rinse the basics

Rinse the Jasmine rice under cold water until the water runs mostly clear, then let it drain well. Give the Basil leaves, Shallots, and Red Thai chillies a quick rinse too, then pat them dry so they won’t splatter in the pan later.

Mix the sauce

In a small bowl, stir together the Dark soy sauce, Soy sauce, Oyster sauce, Chilli and Garlic Sauce, Fish sauce, Sugar, and Chicken bone broth. Mix until the sugar is mostly dissolved so the sauce is ready to pour the moment the chicken is cooked.

Chop everything

Peel the shallots and slice them thinly. Peel the Garlic and finely chop it. Slice the chillies thinly; remove some seeds if you want a little less heat. Cut the Chicken thigh into small bite-size pieces or rough mince-sized chunks so it cooks quickly and gives you that classic takeout-style texture.

Cook the rice

Put the rinsed rice and the Water into a small pot. Bring it to a boil over medium-high heat, then cover, lower the heat, and cook very gently for 12 minutes. Turn off the heat and let it sit, still covered, for 10 minutes so the grains finish steaming and turn fluffy.

Fry the eggs

Heat 1 tablespoon of Vegetable oil in a skillet over medium-high heat until it shimmers. Crack in the Eggs and fry until the whites are set, the edges are crisp and golden, and the yolks are still runny or cooked the way you like. Transfer them to a plate while you cook the chicken.

Stir-fry the chicken

Heat the remaining oil in a large wok or skillet over high heat. Add the shallots, garlic, and chillies, and stir-fry for about 30 seconds until really fragrant. Add the chicken and spread it out so it has a chance to sear, then stir-fry for 4 to 5 minutes until it is cooked through and picking up a little color. Pour in the sauce mixture and cook for 1 to 2 minutes, stirring, until it bubbles and lightly coats the chicken. Toss in the basil leaves and stir just until wilted.

Serve and finish

Fluff the rice and divide it between two plates. Spoon the Thai basil chicken over the rice and top each serving with a fried egg. Taste the chicken first, then add a little Salt only if needed, especially if your broth was low-sodium.