NUTRITION

SERVINGS

INGREDIENTS

5 oz ground chicken

0.5 cup cooked jasmine rice

1 large egg

1 tsp avocado oil

2 cloves garlic

1 whole Thai bird's eye chili

1 cup Thai basil leaves

1 tbsp tamari

1 tbsp fish sauce

1 tbsp coconut aminos

0.25 tsp coconut sugar

PREPARATION

• 1

  Whisk the tamari, fish sauce, coconut aminos, and coconut sugar together in a small bowl until the sugar dissolves.

• 2

  Heat the avocado oil in a wok or large skillet over medium-high heat until shimmering.

• 3

  Crack the egg into the pan and fry until the edges are golden and crispy but the yolk remains runny, then remove and set aside.

• 4

  In the same pan, add the minced garlic and thinly sliced bird's eye chili, sautéing for 30 seconds until highly aromatic.

• 5

  Add the ground chicken to the pan, breaking it into small crumbles with a spatula, and cook until browned and no longer pink.

• 6

  Pour the prepared sauce mixture over the chicken and toss well to ensure every piece is coated and the sauce slightly thickens.

• 7

  Turn off the heat and immediately fold in the fresh Thai basil leaves, stirring until they are just wilted from the residual heat.

• 8

  Transfer the chicken to a plate alongside the warm jasmine rice and top with the crispy fried egg.