Thai · Dinner
Thai Basil Chicken Rice
Stir-fried chicken breast tossed with garlic, chilies, and Thai holy basil in a light soy-oyster sauce, served over jasmine rice. Cooking uses minimal oil and lean chicken to trim calories while keeping the peppery, garlicky, high-heat wok character and aromatic basil finish that define this Thai street classic intact.
$4
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
386Calories
47.8gProtein
11.4gFat
24.9gCarbs
5.8gSugar
2.1gFiber
1046mgSodium
336mgChol
3.1gSat Fat
790mgPotassium
68mgCalcium
3.1mgIron
0.7mcgVitamin B12
22mgVitamin C
Goes well with
Sauvignon Blanc or light lager beer
local
Thai Iced Tea (Cha Yen)
international
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Dice chicken breast into small pieces. Mince garlic and finely chop Thai chilies. Rinse holy basil, patting dry on a clean towel.
2
Heat vegetable oil in a wok over high heat until shimmering. Add garlic and chilies, stirring constantly 20 seconds until garlic turns golden at the edges.
3
Add diced chicken to wok, spreading into a single layer. Cook over high heat 3 to 4 minutes, stirring occasionally, until no pink remains.
4
Pour soy sauce, fish sauce, oyster sauce, sugar, and chicken stock into wok. Cook 1 to 2 minutes over medium-high heat until sauce reduces to a glossy coating.
5
Remove wok from heat and fold in holy basil leaves, stirring 15 seconds until they wilt and turn darker green.
6
Fry egg in a separate nonstick pan over medium heat 2 to 3 minutes until white is set, edges are crispy, yolk remains soft.
7
Plate
Spoon warm jasmine rice onto a plate, top with basil chicken, and slide fried egg alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 6 cloves6 cloves garlic
- 44 Thai chilies
- 2 cup50g holy basil leaves, loosely packed
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp oyster sauce
- 1 tsp1 tsp sugar
- 2 tsp2 tsp vegetable oil
- 4 tbsp60ml low-sodium chicken stock
- 1 cup200g cooked jasmine rice
- 22 eggs
