breakfast

Spicy Thai Basil Chicken and Egg Stir-Fry with Coconut Cream

Name: Spicy Thai Basil Chicken and Egg Stir-Fry with Coconut Cream
Ingredients: 6 oz (170 g) Ground chicken thigh; 2 each Large eggs; 2 tbsp (30 ml) Full-fat coconut milk; 1 each Thai chili peppers, thinly sliced (remove seeds for less heat); 2 cloves Garlic cloves, minced; 1/2 cup, packed Fresh Thai basil leaves; 1 tbsp (15 ml) Soy sauce (or tamari for gluten-free); 1 tsp (5 ml) Sesame oil; 1 tsp (5 ml) Avocado oil; 1 wedge Lime, cut into wedges

Nutrition

430

kcal

Calories

Protein

Carbs

Fat

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Ingredients(10)

Ground chicken thigh6 oz (170 g)

Large eggs2 each

Full-fat coconut milk2 tbsp (30 ml)

Thai chili peppers, thinly sliced (remove seeds for less heat)1 each

Garlic cloves, minced2 cloves

Fresh Thai basil leaves1/2 cup, packed

Soy sauce (or tamari for gluten-free)1 tbsp (15 ml)

Sesame oil1 tsp (5 ml)

Avocado oil1 tsp (5 ml)

Lime, cut into wedges1 wedge

Instructions

Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering. Add the minced garlic and sliced Thai chili peppers and stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

Add the ground chicken thigh to the skillet. Break it up with a spoon and cook, stirring occasionally, until it's browned and cooked through, about 5-7 minutes. Drain off any excess fat if desired.

Pour in the coconut milk and soy sauce, stirring to combine and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute to slightly thicken.

Push the chicken to one side of the skillet. Crack the two eggs into the empty side. Let them cook undisturbed for about 1 minute until the whites start to set, then gently scramble them with the chicken mixture.

Stir in the fresh Thai basil leaves and the sesame oil. Cook for another 30 seconds until the basil is just wilted and fragrant.

Serve immediately. Arrange the stir-fry in a bowl. Garnish with a wedge of fresh lime for squeezing over the top.