Thai Basil Chicken Stir-Fry With Fried Egg

4.92 from 12 votes

This stir-fry comes together as quickly as it takes to cook the rice!

Prep Time15

Cook Time15

Course: Dinner

Cuisine: Thai

Keyword: buffalo chicken, stir fry, Thai basil

Servings:

Calories: 407kcal

3 tablespoon avocado oil or other high heat oil, plus more for the eggs
6 medium to large cloves of garlic, peeled and chopped (not minced, see photo above)
6 fresh Thai red chili peppers, adjust for desired spice level
454 g ground chicken (1 lb)
1 small-medium red pepper, cut into strips (about 1 cup)
1 cup green beans, trimmed and cut into 1” pieces
2 teaspoon cornstarch mixed with 3 tablespoon cold water
1 bunch, Thai basil (3 cups loosely packed)
4 large eggs

Mix together soy sauce, fish sauce, sugar, and ¼ cup water and set aside. Prepare and measure the remaining ingredients as listed above.
Heat 3 tablespoon avocado oil in a wok or large frying pan on high heat until it is hot. Add garlic and remove pan from heat. Let sizzle and cook until garlic starts turning golden brown.
Return to heat and add ground chicken, red pepper, green beans, and fresh chili peppers. Stir-fry for 5 minutes or until chicken is cooked through, breaking up the chicken with the spoon.
Add soy sauce mixture and stir-fry for 1-2 minutes. Add the cornstarch mixed with water and stir until thickened, 1 minute. Add the fresh basil leaves and turn off the heat. Stir until the basil leaves are wilted. Set aside while you make the eggs.
For the crispy fried eggs I like to cook one egg at a time. Heat 2 tablespoon avocado oil in a small non-stick frying pan, over medium-high heat. When the oil is hot, add one egg. When the edges start to crisp and bubble up, tilt the pan slightly, and with a large spoon scoop some oil on top of the egg to cook the top. When the egg yolk is cooked to your liking transfer it to a paper towel-lined plate. Prepare the 3 remaining eggs.
Serve over Jasmine rice or any of the above suggestions, topped with a fried egg.

STORAGE - Leftovers will keep in the fridge, covered, for 3 days.