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One bowl of Thai basil chicken: browned minced chicken with wilted basil, sliced red chilies and green beans, a crisp-edged fried egg with an orange yolk on top, beside a mound of white… (AI-generated photo)

Takeout remakes · Thai

Thai Basil Chicken with Crispy Egg

Garlicky minced chicken, holy-basil heat, a lacy egg.

25 min total20 min activeMakes 4 bowls
High-proteinFull method free

This is the dinner Bangkok street stalls make in five minutes, and at home it's nearly as fast. The chicken goes into a very hot pan and is left alone long enough to brown. The egg is fried in hot oil until the edges turn crisp and lacy while the yolk stays soft.

Ingredients

For 4 bowls.

Basil chicken

  • 2 lb ground chicken
  • 6 cloves garlic, crushed
  • 4 Thai chilies, chopped
  • 1 1/2 cups green beans, cut into 1-inch pieces
  • 1 cup Thai basil leaves
  • 1 tablespoon canola oil

Sauce

  • 1 tablespoon oyster sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • 2 tablespoons water

Crispy eggs

  • 4 large eggs
  • 1 tablespoon canola oil

Rice

  • 1 cup jasmine rice
  • 1 1/2 cups water

Method

  1. Rinse the rice, then bring it to a boil with the water in a small pot. Cover, turn the heat to low and cook 15 minutes. Leave it covered off the heat.

    Timer 15 min

  2. While the rice cooks, crush the garlic and chilies together and stir the sauce ingredients in a small bowl.

  3. Heat the oil in a large skillet over high heat. Add the chicken, press it flat and let it brown for 3 minutes before breaking it up. Add the garlic and chilies, then the green beans, and stir-fry 3 minutes until the chicken is cooked through (165°F). Add the sauce, then the basil, and toss until it wilts.

    165°F inside

  4. In a small skillet, heat the oil over medium-high heat and fry the eggs one or two at a time, spooning hot oil over the whites, until the edges are crisp. Serve the chicken over rice with an egg on top.

Tips

  • Crush the garlic and chilies together into a rough paste for the most aromatic base.
  • Want firm yolks (160°F)? Cover the pan for the last minute and cook the eggs until the yolks set.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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