Description
A vibrant and aromatic Thai dish featuring stir-fried chicken with fragrant basil and a medley of spices.
Ingredients
Scale
- 5–10 Thai chilies (or to taste)
- 5 cloves garlic
- 1 spur chili, chopped
- 1/2 cup long beans, cut into short pieces
- 1/2 small onion, diced
- 300g chicken, coarsely ground (or protein of your choice)
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 2 tsp fish sauce
- 1 1/2 tsp black soy sauce
- 2 Tbsp water
- 1 1/2 tsp sugar
- 1 1/2 cup holy basil leaves, loosely packed
- Vegetable oil, as needed
- 2–3 eggs (1 per person)
- Jasmine rice for serving
- For Prik Nam Pla (optional): fish sauce, lime juice, Thai chilies, chopped garlic
Instructions
- Pound the Thai chilies into a fine paste in a mortar and pestle (or food processor). Add garlic and spur chilies, pounding until combined. Mix oyster sauce, soy sauce, fish sauce, black soy sauce, water, and sugar in a bowl until the sugar dissolves.
- Heat a wok or large sauté pan over medium-high heat. Add a splash of vegetable oil and sauté the garlic chili paste until fragrant and the garlic begins to turn golden, about 1-2 minutes.
- Add the coarsely ground chicken to the wok and toss until the meat is no longer clumped, about 2-3 minutes. Pour in the prepared sauce and continue to stir until fully cooked.
- Toss in onions and long beans, stirring until the chicken is cooked through and the vegetables are tender yet vibrant, about 2-3 minutes. Stir in the holy basil off the heat, allowing the residual warmth to wilt it slightly.
- In a small non-stick pan, heat about 1 cm of vegetable oil over medium-high heat. Crack an egg into the hot oil and fry until the edges are crispy and the center is still runny, about 2-3 minutes.
- Serve the stir-fry over jasmine rice, topped with the fried egg. Drizzle a bit of Prik Nam Pla over the egg for a zesty finish.
Notes
You can easily substitute chicken for tofu, shrimp, or beef. Adjust spice levels according to preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1.5g
- Sodium: 800mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg