Thai Basil Chicken with a Fried Egg
30 min555 kcal each
A fiery, fragrant stir-fry of chicken, peppers and basil, served on rice under a crispy-edged fried egg.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 4 servings- Chicken breast, boneless and skinless600 g
- White rice, uncooked240 g
- Red bell pepper1 piece
- Onion1 piece
- Fresh basil30 g
- Garlic4 clove
- Low-sodium soy sauce3 tbsp
- Honey1 tsp
- Eggs4 piece
- Olive oil1½ tbsp
- Chili flakes1 tsp
Method
Prep 15 min · cook 15 min- Cook the rice in 480 ml of water, covered, for 15 minutes.
- Chop the chicken finely, almost to a mince, so it soaks up the sauce.
- Stir-fry the garlic and chili in most of the oil for 30 seconds, then add the chicken and cook for 4 minutes.
- Add the sliced pepper and onion for 2 minutes, then the soy sauce and honey. Take off the heat and stir in the basil.
- Fry the eggs in the rest of the oil over high heat until the edges crisp.
- Serve the chicken over rice with an egg on each.
Nutrition
per servingCal
555
Protein
45g
Carbs
57g
Fat
15g
Of 5g of sugar per serving, 1.4g is added sugar.
Of 15g of fat per serving, 3.6g is saturated.
