Serves 4
30 min
Thai Basil Chicken with Crispy Fried Eggs
Recipe GLPR6e636ddd2e4536
This vibrant Thai-inspired stir-fry features ground chicken thighs cooked with aromatic garlic, shallots, and Thai chili peppers, finished with fresh basil and served over cauliflower rice topped with a crispy fried egg. The runny yolk cascades over the spicy chicken for a perfect balance of heat, richness, and freshness. A Whole30, Paleo, and Keto-friendly bowl that's naturally compliant with all three programs.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tablespoons coconut aminos
1½ tablespoons Red Boat fish sauce
2 tablespoons avocado oil, plus more for frying the eggs
2 large shallots, thinly sliced
4 large garlic cloves, peeled and thinly sliced
3 Thai chili peppers, finely chopped
1½ pounds ground chicken thighs
½ pound fresh green beans, cut into ½-inch pieces
1½ cups fresh basil leaves, loosely packed (Thai, holy, or Italian basil)
4 large eggs
Diamond Crystal kosher salt, to taste
Directions
Combine coconut aminos and fish sauce in a small bowl. Stir to combine and set aside.
Heat a large skillet over high heat until very hot. Add 2 tablespoons avocado oil and the sliced shallots. Cook, stirring frequently, until the shallots are softened and beginning to color, about 1 to 2 minutes.
Add the sliced garlic and chopped Thai chili peppers. Stir constantly for about 30 seconds, until very fragrant. Be careful not to burn the garlic.
Add the ground chicken to the skillet. Cook, breaking the meat into smaller pieces with a spoon and stirring frequently, for about 3 minutes until the chicken is no longer pink.
Add the green beans and the reserved coconut aminos and fish sauce mixture. Cook, stirring frequently, for about 2 minutes until the green beans are tender-crisp and the chicken is fully cooked through.
Remove the skillet from heat. Add the fresh basil leaves and stir gently until they are wilted. Transfer the stir-fry to a plate and set aside.
Heat a small cast iron skillet or non-stick pan over high heat. Once the pan is very hot, add enough avocado oil to reach about ¼-inch up the sides of the pan.
Carefully crack one egg into the hot oil. Using a small spoon, baste the white and yolk with the hot oil continuously until the whites are golden brown and crispy on the edges and the yolk reaches your desired doneness (at least 160F for fully cooked). Using a slotted spoon, transfer the fried egg to a plate. Sprinkle with kosher salt. Repeat with the remaining three eggs.
To serve, divide the Thai basil chicken stir-fry among four bowls or plates over cauliflower rice. Top each portion with a crispy fried egg. When ready to eat, gently break the yolk and let it flow over the spicy stir-fry.
