Thai Basil Chicken

Thai Basil Chicken

Calories: 670

Protein: 40 g

Prep: 10 min  |  Cook: 20 min

Serves: 4

Ingredients

For the Chicken

• Ground chicken (93% lean): 600g / 21 oz / 1.3 lb

• Garlic cloves (minced): 20g / 0.7 oz / 6 cloves

• Fresh red chili (thinly sliced): 15g / 0.5 oz / 2 small

• Fresh ginger (grated): 10g / 0.35 oz / 2 tsp

• Bell peppers (mixed, sliced): 200g / 7 oz / 2 medium

• Fresh Thai basil leaves: 20g / 0.7 oz / 1 large handful

• Green onions (sliced): 20g / 0.7 oz / 3 stalks

• Extra Virgin Olive OIl oil: 15g / 0.5 oz / 1 Tbsp

• Sesame oil: 10g / 0.35 oz / 2 tsp

For the Sauce

• Oyster sauce: 60g / 2.1 oz / 4 Tbsp

• Low-sodium soy sauce: 40g / 1.4 oz / 2½ Tbsp

• Fish sauce: 20g / 0.7 oz / 1½ Tbsp

• Honey: 15g / 0.5 oz / 1 Tbsp

For the Rice

• Jasmine rice (dry): 300g / 10.6 oz / 1½ cups

• Water: 540ml / 18 fl oz / 2¼ cups

For the Eggs

• Large eggs: 4 (one per serving)

• Vegetable oil spray (for frying eggs)

Directions

1. Cook the rice per package instructions

2. Mix the sauce: Whisk together oyster sauce, soy sauce, fish sauce, and honey in a small bowl. Set aside.

3. Cook the chicken: Heat oil in a large skillet or wok over high heat. Add garlic, ginger, and chili — stir fry 30 seconds until fragrant. Add ground chicken and cook 5–6 minutes, breaking apart, until cooked through and lightly caramelized.

4. Add bell peppers and stir fry 2 minutes until just tender. Pour sauce over, toss to coat, and cook 1–2 minutes until glossy. Drizzle with sesame oil, remove from heat, and fold in Thai basil.

5. Fry the eggs: In a small pan over medium-high heat, fry eggs 2–3 minutes until whites are set and edges are crispy.

6. Serve: Divide rice into 4 bowls, top with chicken mixture, garnish with green onions, and place one fried egg on top per serving.

Meal Prep Instructions

• Batch Cook: Make the full recipe, cool completely, and divide chicken and rice into 4 airtight containers. Store Thai basil separately and add fresh when serving for best flavour.

• Refrigerate (Option 1): Store chicken and rice up to 4 days. Fry eggs fresh when serving — it only takes 2 minutes. Reheat in the microwave 1½–2 minutes or in a skillet over medium heat with a splash of soy sauce to loosen.

• Freeze for Later (Option 2): The chicken mixture freezes well up to 2 months. Rice can also be frozen in portions. Thaw overnight in the fridge and reheat as above. 

🌱 Vegetarian Option — 

Replace ground chicken with 364g / 12.8 oz firm or extra-firm tofu (from a 455g / 16 oz block — use ⅘ of the block across 4 servings), pressed and crumbled into small chunks (or grated)

Swap fish sauce for 1 Tbsp extra soy sauce + a squeeze of lime juice.
Swap oyster sauce for vegetarian oyster sauce (mushroom-based — found in most Asian grocery stores or online).

Cook: Heat olive oil in a large skillet or wok over high heat. Add crumbled tofu and cook 5–7 minutes, stirring occasionally, until golden and lightly crispy on the edges. Add garlic, ginger, and chili and stir fry 30 seconds. Then follow the recipe exactly as written from step 4 onwards.

Pro Tip: The drier your tofu, the crispier it gets — press it for at least 15 minutes before cooking, or buy pre-pressed tofu to save time. Don't skip the high heat — it's what gives the tofu that caramelised, meaty texture.

Macros: ~583 kcal | ~28g protein