Thai Basil Chicken with Crispy Fried Egg

Ingredients

• chicken thighs (boneless, skinless)500g
• vegetable oil3 tbsp
• garlic cloves4
• bird's eye chilies4
• oyster sauce2 tbsp
• soy sauce1 tbsp
• fish sauce1 tbsp
• sugar1 tsp
• Thai basil leaves1 cup
• eggs4
• jasmine rice (cooked)4 cups
• lime wedges4

Directions

1. 1

   Prepare the ingredients: Mince the garlic and bird's eye chilies. Cut the chicken thighs into bite-sized pieces. Pick the Thai basil leaves from the stems. Cook jasmine rice according to package instructions.

2. 2

   Make the crispy fried eggs: Heat 2 tbsp vegetable oil in a wok over medium-high heat. Crack one egg into the hot oil and fry until the edges are golden and crispy, about 1-2 minutes. Carefully flip and cook for another 30 seconds for a runny yolk. Repeat with remaining eggs, adding more oil if needed. Set aside.

3. 3

   Stir-fry the chicken: In the same wok, add the remaining 1 tbsp oil and heat over high heat. Add the minced garlic and chilies, and stir-fry for 20 seconds until fragrant. Add the chicken pieces and stir-fry for 3-4 minutes until they are cooked through and lightly browned.

4. 4

   Season the dish: In a small bowl, mix oyster sauce, soy sauce, fish sauce, and sugar. Pour the sauce over the chicken and stir-fry for 1-2 minutes until the chicken is coated and the sauce thickens slightly.

5. 5

   Add the basil: Toss in the Thai basil leaves and stir-fry for 30 seconds until wilted. Remove from heat.

6. 6

   Serve: Divide the cooked jasmine rice among four plates. Top with the stir-fried chicken and a crispy fried egg. Serve with lime wedges on the side.