Stir Fried Chicken and Basil over Rice. This Thai take on chicken fried rice is so good and super easy to prepare. Thai Basil Chicken is a gold standard Thai chicken recipe that's incredibly fast and easy to make, and truly tastes as good as Thai restaurants! This recipe sticks more to the traditional way of cooking it with enough sauce to coat the stir fry and to soak the rice a bit (enough!).

Spray a wok or large frying pan with olive oil spray and heat over medium-high heat. If using chicken or beef, add it with the the onion and red pepper. Chicken strips in a basil and coconut milk sauce are served over jasmine rice. You can cook Stir Fried Chicken and Basil over Rice using 15 ingredients and 13 steps. Here is how you cook it.

Ingredients of Stir Fried Chicken and Basil over Rice

Prepare 150 grams of Ground chicken thigh meat.
It's 15 of Sweet basil leaves.
You need 1 of Green pepper.
It's 1/2 of Red pepper.
You need 1 clove of Garlic.
It's 1 of to 3, (to taste) Hot green chili peppers.
You need 1 1/2 tbsp of ●Oyster sauce.
You need 1/2 tsp of ●Thai seasoning sauce.
It's of (Use Tamari soy sauce if you don't have Thai seasoning sauce).
Prepare 1 tsp of ● Fish sauce.
Prepare 1/2 tsp of ●Sugar.
Prepare 1 tsp of ●Sake.
Prepare 180 ml of Uncooked rice (Thai rice if possible).
Prepare 2 of Eggs.
It's 1 tbsp of Vegetable oil.

Bring rice and water to a boil in a pot. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes. Great Recipe, I prepared using a wok and served over whole wheat couscous for a healthier alternative to white rice. Once when preparing I was without fresh basil and put in a bit of dried when adding the liquid and it actually worked out fairly.

Stir Fried Chicken and Basil over Rice instructions

Cook the rice. It's better to use Thai or other Indica type long grain rice. If you're using Japanese rice, use less water than indicated so that it's firm when done..
Finely chop the garlic. De-seed the green chili peppers and chop finely (the photo shows 3 small peppers)..
Chop up the green and red bell peppers coarsely..
Wash the sweet basil and dry. Take the leaves off and chop roughly..
Combine the ● ingredients..
Heat vegetable oil in a pan, and saute the garlic and green chili peppers until fragrant..
Add the ground chicken and stir fry..
When the chicken is cooked, add the bell peppers and continue stir frying..
When the bell peppers are cooked through, add the combined ● ingredients and mix well. Taste and adjust the seasoning..
Add the chopped up basil leaves and mix. When the leaves have wilted, it's done..
Make a soft-set sunny side up..
Put the rice on serving plates with the chicken stir-fry on the side, and top with the fried egg..
Mix everything to eat!.

The stir-fry is completed by a powerfully flavorful sauce, made with tangy ponzu (a citrusy, soy-based sauce), sweet chili sauce and fragrant Thai basil. The sauce clings to the ingredients, deliciously glazing them and uniting their flavors. And on the side, we're serving hearty, easy coconut rice. Add the holy basil leaves, quite a lot, and stir fry together. it should be moist but not saucy. Serve over hom mali rice (jasmine rice) and top with a crispy fried egg.