Breakfast · Thai · 10 min
Spicy Thai Basil Chicken and Egg Stir-Fry with Coconut Cream
- Calories
- 562
- Protein
- 45g
- Carbs
- 8g
- Fat
- 40g
Ingredients
- 6 oz ground chicken
- 2 each egg
- 2 tbsp coconut milk
- 1 each chili pepper
- 2 clove garlic
- 0.5 cup basil
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp avocado oil
- 1 each lime
Method
- 01Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
- 02Add the minced garlic and sliced Thai chili peppers; stir-fry for 30 seconds until fragrant without burning the garlic.
- 03Add the ground chicken thigh, breaking it up with a spoon, and cook for 5 to 7 minutes until browned, fully cooked through, and reaching an internal temperature of 165°F (74°C).
- 04Pour in the coconut milk and soy sauce, scraping up any browned bits from the bottom of the pan, and simmer for 1 minute.
- 05Push the chicken to one side of the skillet and crack the eggs into the open side; cook undisturbed for 1 minute until edges set, then gently scramble into the chicken mixture.
- 06Stir in the fresh Thai basil leaves and sesame oil, cooking for 30 seconds until basil is wilted.
- 07Transfer to a bowl and serve immediately with a lime wedge for squeezing over top.
- 08Cook the chicken until the chicken reaches an internal temperature of 165°F (74°C) in its thickest part before serving. Cook the egg until the egg reaches an internal temperature of 160°F (71°C) in its thickest part before serving.
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