- Main
- Chicken
- Thai
- Stovetop
Ingredients
For the sauce
- 2 tbsp
oyster sauce
- 1 1/2 tbsp
fish sauce
- 1 tbsp
soy sauce
- 2 tsp
light brown sugar
- 2 tbsp
water
For the stir-fry
- 6 tbsp
neutral oil, such as vegetable or peanut, divided
4 tbsp in step 2, 2 tbsp in step 3
- 6 cloves
garlic, roughly chopped
- 3–6
Thai bird's eye chiles, thinly sliced
- 1 1/4 lb
ground chicken
- 1
small shallot, thinly sliced (optional)
- 3 cups
Thai holy basil or Thai sweet basil leaves, loosely packed
- 4
eggs
To serve
- 4 cups
hot cooked jasmine rice
- Dairy-free
Contains eggs (eggs), soy (soy sauce), wheat (soy sauce), fish (fish sauce) and shellfish (oyster sauce).
Not checked: Thai bird's eye chiles, Thai holy basil or Thai sweet basil leaves, hot cooked jasmine rice.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Start the jasmine rice first so it's ready when the stir-fry is done. In a small bowl, stir together the oyster sauce, fish sauce, soy sauce, brown sugar and water until the sugar dissolves, then set it next to the stove.
3 min
- 2 tbsp oyster sauce
- 1 1/2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tsp light brown sugar
- 2 tbsp water
- 4 cups hot cooked jasmine rice
- Step 2
Fry the eggs first so the stir-fry can go straight from pan to plate. Heat 4 tbsp of the oil in a large nonstick or carbon steel skillet over medium-high heat until it shimmers. Crack in 2 eggs and fry, spooning the hot oil over the whites, until the edges are brown and frilly and the yolks are still soft, 2 to 3 minutes. Lift onto a plate and repeat with the remaining 2 eggs. Pour off all but about 1 tbsp of the oil.
6 min
- 4 tbsp neutral oil, such as vegetable or peanut
- 4 eggs
- Step 3
Add the remaining 2 tbsp oil to the pan and set it over high heat. When it's just smoking, add the garlic, chiles and shallot and stir for about 20 seconds, until fragrant but not browned.
1 min
- 2 tbsp neutral oil, such as vegetable or peanut
- 6 cloves garlic
- 3–6 Thai bird's eye chiles
- 1 small shallot
- Step 4
Add the ground chicken and press it into a flat layer. Let it sit undisturbed for 1 to 2 minutes to brown, then break it into coarse clumps with a spatula and cook, stirring now and then, until no pink remains, 3 to 4 minutes more. Don't mash it to a paste; craggy pieces are what you want.
5 min
- 1 1/4 lb ground chicken
- Step 5
Pour in the sauce and stir-fry over high heat until it coats the chicken and reduces to a glossy glaze, 1 to 2 minutes. Taste and add a splash more fish sauce if it needs salt.
2 min
- 2 tbsp oyster sauce
- 1 1/2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tsp light brown sugar
- 2 tbsp water
- Step 6
Turn off the heat, add all the basil at once and toss just until it wilts, about 15 seconds. Spoon over bowls of jasmine rice and top each with a fried egg.
1 min
- 3 cups Thai holy basil or Thai sweet basil leaves
- 4 eggs
- 4 cups hot cooked jasmine rice
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026