Thai basil chicken with scrambled egg
25 min
This is a fantastic spicy dish. The scrambled egg makes it really different. Serve with sliced cucumber and tomato.
Collette Duck
1 person made this
Ingredients
Serves: 2
- 2 eggs
- 225g cooked white rice
- 2 bird eye chillies, or more to taste
- 2 cloves garlic, peeled or more to taste
- 1 chicken breast, cut into bite-size pieces
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 14 leaves Thai basil
Method
Prep:10min ›
Cook:15min ›
Ready in:25min
- Lightly grease a frying pan and place over medium heat; cook and stir eggs until scrambled and set, about 5 minutes. Divide rice between 2 bowls and add eggs to rice.
- Grind chillies and garlic together with a mortar and pestle or in a food processor.
- Lightly grease a frying pan and place over medium heat; cook and stir chilli-garlic mixture until fragrant and garlic is golden brown, about 1 minute. Add chicken; cook and stir until chicken is about halfway-cooked, about 3 minutes.
- Mix soy sauce, oyster sauce and sugar into chicken; cook and stir until chicken is cooked through, about 3 minutes more. Add basil and stir for 10 seconds. Remove pan from heat and continue stirring mixture until basil is wilted; spoon over rice and egg.
Tip:
If the sauce seems too thick in the pan, you can add a little water while cooking.
