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Easy Thai chicken and basil stir-fry recipe
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Marion Grasby's 15-minute chicken stir-fry with a crispy fried egg is the perfect quick and flavorful midweek dinner!
Ingredients:
  • 57.50 gm vegetable oil
  • 4 eggs
  • 3 garlic cloves, finely grated
  • 2 large mild red chillies (or to taste)
  • 500g Chicken Mince
  • 400g choy sum, pak choy or bok choy, washed well
  • 152.50 gm oyster sauce
  • 21.00 gm soy sauce
  • 24.40 gm fish sauce
  • 250.00 ml Thai basil leaves or regular Italian basil leaves
Instructions:
  • In a wok or small non-stick frying pan over medium-high heat, warm the oil. Crack an egg into a bowl, then gently slide it into the hot oil. Cook the egg for 1-2 minutes until the edges are crispy and the yolk reaches your desired doneness. Place on a paper towel to drain, and repeat with the rest of the eggs.
  • Keep 1 tablespoon of oil in the pan and discard the rest.
  • Start by heating a pan with oil over medium heat. Grate the garlic directly into the pan and use scissors to slice the chili directly into the pan. Stir-fry everything for 10 seconds. Then, add the chicken mince and stir-fry while breaking it up with a spatula for 3-4 minutes until it's almost cooked.
  • Cut the choy sum directly into the pan using scissors. Pour in the oyster sauce, soy sauce, and fish sauce. Stir-fry for 30 seconds or until chicken mince is cooked and ingredients are thoroughly mixed. Mix in the basil, then serve on plates and garnish with a crispy egg.

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