Easy and Spicy Thai Basil Chicken with Egg

Easy and Spicy Thai Basil Chicken with Egg

Collette Duck

"Fantastic spicy quick lunch or dinner. The egg really makes the meal. We are obsessed with this dish right now! Serving with sliced cucumber and tomato is delicious."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 330 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 218 mg
  • 73%
  • Sodium:
  • 1116 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Coat a skillet with cooking spray 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.
  2. Grind Thai chile peppers and garlic together with a mortar and pestle or in a food processor.
  3. Coat skillet with cooking spray and heat over medium-high heat; cook and stir pepper-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.
  4. Mix soy sauce, oyster sauce, and sugar into chicken; cook and stir until chicken is no longer pink in the center, about 3 minutes more. Add basil and stir for 10 seconds. Remove skillet from heat and continue stirring mixture until basil is wilted; spoon over rice and egg.

Footnotes

  • Cook's Note:
  • If the sauce seems too thick in the pan, you can add a little water while cooking.

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

I submitted the orginal recipe and it was changed slightly by the All Recipes staff. Everything is accurate, except that when we serve this we serve it with an over easy egg rather than scrambl...

Couldn't find either Thai peppers or Thai basil, so I used serrano peppers and regular basil. This was so full of flavor and so darn easy to make I simply couldn't believe it. I did use low-so...

I love to cook but have always failed at Thai food. This was the first time I felt like I nailed it!

We just started growing Thai basil and needed a recipe to try it in. My husband went crazy for it and has decided that we need to put it in our favorite recipes file. The only change I made was ...

Instead of soy sauce I used (sweet cooking rice seasoning) so no salt!

Other stories that may interest you