Directions
- 1Mix together the ingredients for the sauce and set aside.
- 2Slice the shallots thin.
- 3Add avocado oil and shallots to a large wok or pan preheated over medium-high heat and stir fry for 2-3 minutes until tender.
- 4Finely chop garlic and add to the wok.
- 5Add the fresno chili, and Thai chili. Stir fry for 1 more min.
- 6Add the ground chicken and stir fry for 3-4 minutes until cooked through, breaking it up into small irregularly sized pieces.
- 7Pour on the sauce and add the scallions.
- 8Stir fry for 2-3 mins until the sauce coats the chicken and gets heated through, then turn off the heat and stir in the basil. Cover to keep warm while you fry the eggs.
- 9Fry eggs sunny side up with a sprinkle of salt until the white is set but the yolk is still runny.
- 10Serve the basil chicken over warm rice with fried eggs on top and enjoy.
Ingredients
- 1 Tbsp Soy Sauce
- 1 Tbsp Dark Soy Sauce
- 2 Tbsp Oyster Sauce
- 1 Tbsp Fish Sauce
- 2 tsp Sugar
- 0.25 Cup Water
- 2 Tbsp Avocado Oil
- 2 Large Shallots
- 4 Garlic Cloves
- 1 Fresno Chili
- 1 Thai Chili
- 1 lb Ground Chicken
- 2 Scallions
- 2 Cups Fresh Basil or Thai Basil Leaves
- 4 Cups Cooked White Rice
- 1 Tbsp Avocado Oil
- 4 Eggs
Equipment
wokpan
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