Thai Basil Chicken Stir-Fry

INGREDIENTS

• 500g Chicken
• 60g Basil
• 4 cloves Garlic
• 2 Chilli
• 4 tbsp Cooking Oil
• 4 tsp Soy Sauce
• 4 tsp Fish Sauce
• 2 tsp Sugar
• 600g Cooked Rice
• 2 Egg
• 4 tbsp Water

STEPS

1. 1

   Prepare the ingredients before heating the pan. Finely mince 4 cloves of garlic, finely slice the chilli, and tear the basil leaves from the stems. Keep the raw chicken separate from the basil and cooked rice.

2. 2

   In a small bowl, stir together 4 tsp of soy sauce, 4 tsp of fish sauce, 2 tsp of sugar, and 4 tbsp of water until the sugar dissolves.

3. 3

   Heat a wok or large frying pan over high heat for 1 minute. Add 4 tbsp of cooking oil, then add 4 cloves of garlic and the sliced chilli. Stir-fry for 20 to 30 seconds until fragrant, without letting the garlic brown deeply.

   ⏱ 1 min

4. 4

   Add 500g of chicken, minced, and stir-fry continuously for 6 to 8 minutes, breaking it into small pieces, until no pink remains and the juices run clear. If using a thermometer, the thickest pieces must reach 75°C for 30 seconds.

   ⏱ 6 min

5. 5

   Pour in the sauce mixture and stir-fry for 1 to 2 minutes until it bubbles and lightly coats the chicken. Turn off the heat, add 60g of basil, and toss for 30 seconds until wilted and aromatic.

   ⏱ 2 min

6. 6

   Warm 600g of cooked rice in a separate pan or microwave until steaming hot. Fry 2 eggs in a clean lightly oiled pan for 2 to 3 minutes, until the white is fully set and the yolk reaches the desired doneness, then serve the basil chicken over the rice with the fried egg.

   ⏱ 2 min