Name: Spicy Thai Basil Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz raw ground chicken; 1 large egg; 0.13 cup dry jasmine rice; 0.5 tsp avocado oil; 2 cloves garlic; 1 whole Thai bird's eye chili; 0.5 cup raw red bell pepper; 1 cup raw Thai basil leaves; 1 tbsp tamari; 1 tsp fish sauce; 0.5 tsp monk fruit sweetener; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

530 calories

Protein: 42g; 32% of calories
Carbs: 30g; 23% of calories
Fat: 27g; 46% of calories

Instructions

Prep 10 min · Cook 15 min

Rinse the dry jasmine rice and cook it in a small saucepan with 0.5 cup water until all liquid is absorbed and rice is tender.
Heat the avocado oil in a large skillet or wok over medium-high heat.
Fry the egg in the hot oil until the edges are golden-brown and crispy, then remove it from the pan and set aside.
Add the minced garlic and minced Thai bird's eye chili to the remaining oil in the skillet, sautéing for 30 seconds until fragrant.
Add the raw ground chicken and diced raw red bell pepper to the skillet, cooking and breaking the meat into small crumbles until browned and cooked through.
Stir in the tamari, fish sauce, monk fruit sweetener, sea salt, and black pepper to create a glossy glaze over the chicken.
Turn off the heat and fold in the raw Thai basil leaves, stirring until they are just wilted.
Serve the spicy chicken mixture over the cooked jasmine rice and top with the crispy fried egg.

Nutrition

Ingredients

Instructions

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