Flavourful and aromatic you can have this easy and delicious Thai chicken and veggie stir fry on the table in just 30 minutes.
This recipe is inspired by ones from I Heart Umami and The Omnivore’s Cookbook.
Thai Basil Chicken Stir Fry
Ingredients
Sauce
- 3 tbsp tamari or shoyu
- 2 tsp fish sauce
- 1 tsp coconut sugar
Stir Fry
- 4 cloves garlic
- 2 small red chillies , or 1 tsp dried chilli flakes
- 3 tbsp coconut oil
- 1/2 tsp salt
- 500 grams organic chicken mince
- 1 cup green beans , cut into 2cm pieces
- 4 cups baby spinach leaves
- 2 cups basil leaves
- 4 large eggs
- jasmine rice, cauliflower rice or shirataki rice , for serving
Instructions
- Combine the sauce ingredients in a small bowl.
- Finely mince the garlic and chillies.
- Preheat a wok or large frypan over a medium-high heat and add 2 tablespoons of coconut oil. Stir in the garlic, chilli and salt for 10 seconds.
- Add the chicken mince and stir fry while breaking up any large pieces for 5 minutes.
- Stir in the beans and spinach.
- Add the sauce 1 tablespoon at a time, stirring it through the chicken and veggies. This will take approximately another 5 minutes. Stir in the basil leaves.
- In the meantime heat another large frypan over a medium-high heat, add 1 tbsp coconut oil and fry eggs for about 3 minutes until the edges are brown and crispy but the yolks are still runny.
- To serve place some jasmine rice, cauliflower rice or shirataki rice in the bottom of each bowl and top with some chicken and a fried egg.
