Easy and Spicy Thai Basil Chicken with Egg recipe

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Ingredients

cooking spray
2 eggs
1 ½ cups cooked white rice
2 Thai chile peppers, or more to taste
2 cloves garlic, peeled, or more to taste
1 chicken breast half, cut into bite-size pieces
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon white sugar
14 leaves Thai basil

Nutrition Info

312.1 calories
carbohydrate: 38.6 g
cholesterol: 218.3 mg
fat: 6.7 g
fiber: 0.7 g
protein: 22.6 g
saturatedFat: 2 g
servingSize: -
sodium: 1113.1 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Coat a skillet with cooking spray and place over medium heat, cook and stir eggs until scrambled and set, about 5 minutes. Divide rice between 2 bowls and add eggs to rice.

  2. Grind Thai chile peppers and garlic together with a mortar and pestle or in a food processor.

  3. Coat skillet with cooking spray and heat over medium-high heat, cook and stir pepper-garlic mixture until fragrant and garlic is golden brown, about 1 minute. Add chicken, cook and stir until chicken is about halfway-cooked, about 3 minutes.

  4. Mix soy sauce, oyster sauce, and sugar into chicken, cook and stir until chicken is no longer pink in the center, about 3 minutes more. Add basil and stir for 10 seconds. Remove skillet from heat and continue stirring mixture until basil is wilted, spoon over rice and egg.

Recipe Yield

2 servings

Recipe Note

Fantastic spicy quick lunch or dinner. The egg really makes the meal. We are obsessed with this dish right now! Serving with sliced cucumber and tomato is delicious.

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