THAI BASIL CHICKEN | COOKING SIMPLY DELICIOUS

chicken

🥗Healthier: tofu

💰Cheaper: ground turkey

Tofu is plant-based and lower in calories.

Thai basil leaves

🥗Healthier: sweet basil

💰Cheaper: regular basil

Sweet basil is more accessible and offers a similar flavor.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce is vegan and lower in sodium.

bird's eye chili

🥗Healthier: jalapeño

💰Cheaper: red pepper flakes

Jalapeño offers heat with more availability.

In a mortar and pestle, grind garlic, ginger, chilis, and black pepper until in rough pieces but not a paste. Alternatively, finely chop if you don't have a mortar and pestle.

Heat 1 to 2 tablespoons of cooking oil in a pan over high heat until very hot.

Fry an egg sunny side up in the hot oil, basting the uncooked parts with hot oil until done. Transfer to a plate and set aside.

Fry the garlic, ginger, chilis, and black pepper in the pan until fragrant, about 1 minute.

Add 1 pound of minced chicken to the pan, stirring until nearly cooked through, about 3 to 4 minutes.

Stir in 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1/4 teaspoon of sugar, and the juice of 1/2 lime, stirring constantly until the sauce reduces and coats the chicken.

Add Thai basil leaves and stir for about 30 seconds until wilted.

Serve the Thai basil chicken over jasmine rice with the fried egg on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens