Thai Basil Chicken Thighs

Ingredients

• 400 g Chicken Thighs (cubed)
• 2 tbsp Soy Sauce (for sauce mixture)
• 2 tbsp Oyster Sauce (for sauce mixture)
• 2 tbsp Sriracha (for sauce mixture)
• 1 tbsp Fish Sauce (for sauce mixture)
• 1 tbsp Sweetener (for sauce mixture)
• 2 tbsp Minced Garlic (divided: 1 tbsp for sauce mixture, 1 tbsp for sautéing)
• 2 Thai Chili (sliced; adjust 1-3 depending on spice tolerance)
• 1 cup Thai Basil
• Cooking Spray
• Water (a splash)
• 300 g White Rice (cooked; 125-150g per serving)
• 2 Egg (fried; 1 per serving)

Steps

1. 1

   In a small bowl, combine 2 Tbsp Soy Sauce, 2 Tbsp Oyster Sauce, 2 Tbsp Sriracha, 1 Tbsp Fish Sauce, 1 Tbsp Sweetener, and 1 Tbsp Minced Garlic to create the sauce mixture.

2. 2

   Set a pan over medium-high heat and spray with cooking spray.

3. 3

   Add 1 Tbsp Minced Garlic and the sliced Thai chilies to the pan. Sauté until the garlic develops a nice golden color.

4. 4

   Add the 400g of cubed chicken thighs to the pan. Cook, stirring occasionally, until the chicken develops a nice golden crust.

5. 5

   Pour the prepared sauce mixture over the chicken and stir to coat all pieces evenly.

6. 6

   Add the Thai basil and a splash of water to the pan.

7. 7

   Continue cooking until the basil has wilted and almost all of the liquid has evaporated.

8. 8

   Serve the chicken over a bed of cooked white rice and top each serving with a fried egg.

Notes

Per serving (2 total): 541 Calories, 50g Protein, 47g Carbs, 27g Fat. Adjust the number of Thai chilies based on your preferred spice level.

Nutrition per serving

• main
• high-protein
• healthy
• stir-fry
• dinner
• spicy
• thai