15-Minute Thai Basil Chicken

This spicy stir-fry is a quick and easy flavour punch for your mid-week dinner slump! 

Ingredients

Stir-Fry Paste

6 cloves garlic, minced

2–4 bird’s eye chillies, finely sliced or crushed (adjust to your spice level)

Stir-Fry

600 g chicken mince

2 tbsp avocado oil (or EVOO)

2 tbsp soy sauce

1 tbsp fish sauce

1½ tbsp oyster sauce

1½ tsp coconut sugar

2 packed cups Thai basil leaves

Additions

4 fried eggs

1 cup jasmine rice

1½ cups water

Method:

• Make the chilli-garlic paste by pulsing the garlic and chillies together in a food processor - you want a rough, fragrant paste but not totally smooth.
• Cook the rice by adding 1 cup of rice to a pan with 1½ cups of water over medium heat. Bring to the boil, turn the heat down to low and cover. Allow to simmer for 12 minutes and then turn the heat off and rest for a further 10 minutes before serving.
• Prepare and measure out all the stir-fry ingredients so you can easily add them to the pan once the cooking starts. Mix the soy sauce, fish sauce, oyster sauce, and sugar in a small bowl.
• Heat a wok or large saucepan over high heat with the avocado oil (or olive oil). Add the garlic-chilli paste and stir-fry for about 30 seconds until fragrant. Be careful not to burn it!
• Add the chicken mince, breaking it up with a spatula or wooden spoon. Cook for about 6–8 minutes, until it’s browned and starting to crisp.
• Add the prepared soy sauce mixture and stir to coat the meat evenly. Cook for another 2 minutes until slightly caramelised.
• Turn off the heat and toss in the Thai basil leaves. Stir until wilted and glossy.
• In a saucepan over medium heat, fry 4 eggs in a dash of olive oil until the whites are just set and the yolks are still runny.
• To serve, portion the rice into 4 bowls, top with the stir-fry and add a crispy fried egg to each bowl for an extra flavour punch.

Notes:

Substitute Thai basil with regular basil + a few mint leaves (Thai basil can be found at Asian grocers).

For a veggie boost - Stir-fry in sliced green beans, capsicum, or baby corn with the chicken mince.

Try pork mince or crumbled firm tofu for a protein variation.

Try milder (long red) chillies if you're not a fan of the heat