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Loading...A beloved Thai street food classic, this fiery stir-fry combines fragrant holy basil, garlic, and chilies with savory ground chicken. It's traditionally served over jasmine rice topped with a crispy-edged fried egg, making it a quick weeknight favorite packed with bold, aromatic flavor.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 19 gFat
- 5 gSaturated Fat
- 52 gCarbs
- 2 gFiber
- 4 gSugar
- 28 gProtein
- 980 mgSodium
- 620 mgPotassium
- 85 mgCalcium
- 4 mgIron
- 14 mgVitamin C
- 180 mcgVitamin A
Ingredients
For serving
- 4 cups hot cooked jasmine rice
- 4 large eggs
- 1 tbsp vegetable oil, for frying
- 1/2 English cucumber, sliced
Directions
- Combine the fish sauce, dark soy sauce, oyster sauce, and sugar in a small bowl; whisk until the sugar dissolves and set aside.
- Heat 1 tbsp oil in a wok or large skillet over high heat until just smoking. Add the garlic and chilies and stir-fry for 20 seconds until fragrant and starting to golden.
- Add the diced onion and stir-fry for 30 seconds until translucent. Crumble in the ground chicken and break it apart with a spatula, stir-frying for 3-4 minutes until cooked through and lightly caramelized.
- Pour in the sauce mixture and toss to coat the chicken evenly. Add the chicken stock and stir, allowing the mixture to bubble and reduce for about 1 minute.
- Remove the wok from heat and immediately add the holy basil leaves. Toss vigorously for 15-20 seconds so the residual heat wilts the leaves while keeping their vibrant color and aroma.
- While the chicken rests, heat 1 tbsp oil in a small nonstick skillet over medium-high heat and fry the eggs until the whites are crisp and lacy at the edges but the yolks remain runny.
- Divide the hot jasmine rice among four plates, spoon the holy basil chicken alongside, and top each with a fried egg. Garnish with cucumber slices and serve immediately.
Cook’s Notes
- Holy basil (kaprao) has a distinct peppery, clove-like flavor and is non-negotiable for this dish; Thai or sweet basil will give a different, sweeter profile.
- For an authentic touch, spoon 1 tbsp of Thai chili paste (nam prik pao) into the sauce for smoky depth and mild sweetness.
- The wok must be screaming hot to achieve the signature smoky 'wok hei' that defines this street-style dish.
- Adjust chili count based on heat preference; remove seeds from half the chilies for a milder version without losing aroma.
- Fry the eggs last so the runny yolk acts as a quick sauce when broken over the rice and chicken.
