Hello all! It’s been a little while since I’ve done a recipe, so here’s one that I make when I’m tired and want to whip up something both delicious and fast.
(Today was super hot, so before I started lunch I made myself a glass of iced matcha!):
Basil chicken is quick and easy to make, and I’ve yet to get tired of it. As always, the amounts are approximate, so go ahead and play with the taste! If I have extra vegetables in the fridge I add them in the pan with the basil at the end. Today I had a bit of leftover red onion I threw in. Also, our grocery store only uses regular sweet basil, but if possible, try to use Thai basil! It’s been such a long time since I’ve had proper Thai basil, so I can’t accurately describe the distinction between tastes, but it definitely will make a difference!
- 300 grams of ground chicken
- 1/2 cup of fresh basil, stems removed (Thai basil is preferred, but sweet basil is a passable substitute)
- 2 cloves of garlic, crushed and coarsely chopped
- 3 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of fish sauce
- 1 teaspoon of sugar
- 2 eggs
- rice (as a side)
- Heat 2 tablespoons of vegetable oil in a pan (if I have sesame oil, I add a dash of that for some extra flavour). Add garlic and fry until fragrant, about 30 seconds. Be sure not to let it burn! Add ground chicken, soy sauce, fish sauce, and sugar. Mix and cook through.
- Add basil and any extra vegetables. Stir until basil is wilted, about 30 seconds.
- Divide onto two plates with rice. Return the pan to the stove and heat 1 tablespoon of vegetable oil. Cook the eggs over easy. (I like to leave the egg in the pan until it edges get crispy and brown, then flip the egg, and fry it for another 15 seconds.) Place the eggs over the rice.