chicken · easyrecipies · fakeaway · healthydinner · healthyrecipes · highprotein · highproteinrecipe · highproteinrecipes · lowcalorierecipes · rice
THAI BASIL CHICKEN
- Prep
- —
- Cook
- —
- Total
- 30 min
- Calories
- 728
- Protein
- 51g
- Carbs
- 47g
- Fat
- 38g
Get ready
Ingredients
Ingredients
- 120 g Jasmine Rice
- 150 g Water
- 1 tbsp Dark Soy Sauce
- ½ tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Chilli and Garlic Sauce or sriracha
- 1 tbsp Fish Sauce
- 2 tsp Sugar
- 2 Shallots
- 6 Garlic Cloves
- 3 Red Thai Chillies
- 500 g Boneless Skinless Chicken Thighs
- 2 tbsp Vegetable Oil
- 100 ml Chicken Bone Broth
- Handful Thai or Holy Basil Leaves (30g)
- 2 Eggs
- 1 tbsp Vegetable Oil (for frying eggs)
- Salt
Cook
Method
- Add the rice to a saucepan and rinse until the water runs clear. Drain, pour in the water, then bring to the boil. Cover with a lid and steam over a low heat for 12 mins. Take off the heat, fluff with a fork, cover again and let it rest for 10 mins before fluffing once more.
- Mix the dark soy, soy, oyster sauce, chilli and garlic sauce, fish sauce and sugar in a bowl to make your stir-fry sauce.
- Finely slice the shallots. Chop the garlic. Thinly slice the red chillies. Cut the chicken into small bite-sized pieces.
- Place a large frying pan or wok over a medium-high heat with 1 Tbsp vegetable oil. Once hot, add the chicken with a pinch of salt and fry for 4-5 mins until just starting to colour.
- Add the shallots, garlic and chillies and cook for another 3 mins until softened and fragrant.
- Pour in the sauce and the bone broth. Let it bubble for 2-3 mins until slightly thickened and glossy.
- Tear in the basil and stir through until just wilted.
- Meanwhile, heat 1 Tbsp vegetable oil in a separate frying pan over a high heat. Crack in the eggs and fry for 2-3 mins until the edges are crispy and the yolks are still runny.
- To serve, divide the rice between bowls, spoon over the chicken stir-fry and top each with a crispy fried egg.