Thai
Thai Basil Chicken
This street-food favorite is salty, sweet, and fiery, and it is done faster than the rice. Adjust the chilies to your comfort level.
- Prep10 min
- Cook12 min
- Total22 min
- Cost (est.)$3.50/serving
- Leveleasy
Servings
Ingredients
Produce
- 5 cloves garlic, minced
- 2 serrano or Thai chilies, thinly sliced (use 1 for milder)
- 1 red bell pepper, thinly sliced
- 2 cups fresh basil leaves, loosely packed
Meat
- 1¼ lb ground chicken
Dairy and eggs
- 4 large eggs
Pantry
- 1½ cups long-grain white rice
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 3 tbsp cooking oil
Estimated cost: about $14.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Start the rice according to the package directions, usually about 18 minutes.
- Stir the soy sauce, fish sauce, and brown sugar together in a small bowl.
- Heat 1 tablespoon of oil in a large skillet over high heat. Add the chicken and cook 5 to 6 minutes, breaking it up, until browned and cooked through to 165 degrees F.
- Add the garlic, chilies, and bell pepper and stir for 2 minutes. Pour in the sauce and cook for 1 minute more.
- Turn off the heat and fold in the basil until just wilted.
- Fry the eggs in the remaining oil in a second pan until the whites are crisp and set. Serve the chicken over rice, topped with an egg.
Equipment
large skillet, saucepan for rice
Tips
- Thai holy basil is traditional, but regular basil works well and is easy to find.
- Cook the egg yolks fully if you are serving anyone who is pregnant, elderly, or very young.
Easier for kids
- Add the chilies at the end, and scoop the kids' portions out of the pan before stirring them in.
