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Quick Better Than Takeout Thai Basil Chicken with Fried Egg

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A quick and easy Thai basil chicken recipe topped with a perfectly fried egg, delivering bold, fresh, and spicy flavors that rival takeout.

Ingredients

Scale
  • 1 lb ground chicken (or turkey for a leaner option)
  • 1 tablespoon vegetable oil (avocado oil recommended)
  • 4 cloves garlic, minced
  • 2 small Thai bird’s eye chilies, finely chopped (or jalapeño as substitute)
  • 1 small onion, thinly sliced
  • 3 tablespoons soy sauce (Kikkoman recommended)
  • 1 tablespoon oyster sauce (Lee Kum Kee recommended)
  • 1 teaspoon fish sauce (optional, gluten-free if needed)
  • 1 teaspoon brown sugar
  • 1 cup fresh Thai basil leaves, packed (or sweet basil as substitute)
  • 4 large eggs (room temperature, for frying)
  • Cooked jasmine rice, to serve

Instructions

  1. Mince the garlic, finely chop the chilies (remove seeds for less heat), and thinly slice the onion. Rinse and pat dry the Thai basil leaves.
  2. Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Heat until hot but not smoking, about 1-2 minutes.
  3. Add minced garlic and chopped chilies to the skillet. Stir constantly for about 30 seconds until fragrant.
  4. Add sliced onion and ground chicken to the skillet. Break up the meat with a spatula and cook for 5-6 minutes until no longer pink and slightly browned.
  5. In a small bowl, mix soy sauce, oyster sauce, fish sauce (if using), and brown sugar. Pour over the chicken and stir well. Simmer for 2-3 minutes until sauce thickens slightly.
  6. Remove skillet from heat and stir in fresh Thai basil leaves to wilt them with residual heat.
  7. Heat a small non-stick pan over medium-high heat with a little oil. Crack in eggs one at a time and fry until whites are crispy and yolks remain runny, about 2-3 minutes.
  8. Serve the Thai basil chicken over warm jasmine rice and top each serving with a fried egg.

Notes

Use high heat to brown chicken and keep it juicy. Add basil off heat to preserve flavor. Fry eggs with plenty of oil for crispy edges and runny yolks. Adjust chili heat to taste. For gluten-free, substitute soy sauce with tamari or coconut aminos. Leftovers keep well refrigerated for up to 3 days; reheat chicken and fry fresh eggs for best texture.

Nutrition

Keywords: Thai basil chicken, fried egg, quick dinner, easy Thai recipe, spicy chicken, weeknight meal, Thai street food

Find it online: https://yumbelle.com/quick-better-than-takeout-thai-basil-chicken-with-fried-egg-recipe-easy-and-delicious/