2lbsBoneless skinless chicken breasts or thighscut 1/4" thick
2tspsChili pasteor more to taste, such as sambal or Sriracha
2Scallionsthinly sliced, for garnish
Prepare the rice by rinsing and draining it with ice cold water. Combine in a medium sauce pan with remaining ingredients. Stir briefly to combine and bring to a simmer. Cover and cook on low, undisturbed,, for 15 minutes. Remove from heat and keep covered until ready to serve.
Thai Basil Chicken
Heat a large sauté pan over medium high heat. Add garlic and cook for few seconds followed by the sliced chicken. Stir and toss, increasing the heat if necessary to sear and cook the chicken through, about 5-7 minutes.
While chicken cooks, combine in a small bowl, soy and fish sauce, sugar, chili paste, and lime juice. Add sauce mixture to sauce pan after the chicken is nicely browned and stir well to coat. Remove from heat and toss in basil.
In a non stick pan, heat a couple tablespoons oil over high heat. Fry eggs until edges are crisp and yolks a bit runny.
To serve, spoon chicken over rice and top with a fried egg per person, and scallions over all.
Growing up, Thai stir fried chicken and basil, otherwise known as Gai Krapao, was a staple weeknight meal in my house. Every summer, my mother would plant a row of Thai basil and freeze the precious leaves to use the rest of the year in curries and stir fries such as this one. Since summer in SoCal gifts us with so many varieties of basil, feel free to take your pick and use any type of basil you’d like in this super quick, ultra flavorful dish. Add coconut rice and a fried egg to send it over the top. This recipe serves 4 normal eaters or 2 really hungry ones (who like some leftovers).