Thai Chicken Mince Stir Fry

with Basil

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

1 Prep vegetables

Trim and roughly chop the green beans. Trim and finely slice the spring onions. Peel and crush the garlic. Finely chop the chilli (tip: remove the seeds if you like it milder). Rinse the bean sprouts. Pick the Thai basil leaves from their stems.

photo

2 Fry chicken

Heat a large non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken mince and fry for 4-5 min.

photo

3 Add vegetables

Add the green beans, spring onion, garlic and chilli to the pan and cook for 1 min further. Add the soy sauce, oyster sauce and brown sugar and simmer for 2 min. Remove the pan from the heat, add the bean sprouts and Thai basil leaves and give everything a good mix up. Set aside.

photo

4 Fry eggs

Heat a second non-stick pan with a drizzle of vegetable oil over a medium heat. Once hot, crack the eggs into the pan and fry for 2-3 min or until done to your liking. For a set egg yolk, cover the pan with a lid.

photo

5 Serve

Serve the fried eggs over the chicken stir-fry and garnish with the fried onions.

Tips for fussy eaters

Serve with jasmine or basmati rice. Thai basil has a strong aniseed flavour, leave it out if you're not a fan.

Pro tip

Want it less spicy? Go easy on the chilli!

This dish takes inspiration from a Thai street food classic. We've left out the rice to keep it low-carb and added green beans and bean sprouts.

Cooking Time: 30 min

Cals 459.7 · Prot 53.1 · Carbs 18.8 · Fat 22.0

Ingredients

Number of people

Chicken mince 400.00 Grams
Green beans 150.00 Grams
Spring onion 50.00 Grams
Garlic cloves 4.00 Pieces
Red chilli small 2.00 Pieces
Bean sprouts 100.00 Grams
Thai basil 15.00 Grams
Vegetable oil 2.00 Tbsp
Soy sauce 30.00 ML
Oyster sauce 20.00 Grams
Brown sugar 5.00 Grams
Eggs 2.00 Pieces
Fried onion 20.00 Grams

This dish takes inspiration from a Thai street food classic. We've left out the rice to keep it low-carb and added green beans and bean sprouts.

Cooking Time: 30 min

Cals 459.7 · Prot 53.1 · Carbs 18.8 · Fat 22.0

Instructions

photo

1 Prep vegetables

Trim and roughly chop the green beans. Trim and finely slice the spring onions. Peel and crush the garlic. Finely chop the chilli (tip: remove the seeds if you like it milder). Rinse the bean sprouts. Pick the Thai basil leaves from their stems.

photo

2 Fry chicken

Heat a large non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken mince and fry for 4-5 min.

photo

3 Add vegetables

Add the green beans, spring onion, garlic and chilli to the pan and cook for 1 min further. Add the soy sauce, oyster sauce and brown sugar and simmer for 2 min. Remove the pan from the heat, add the bean sprouts and Thai basil leaves and give everything a good mix up. Set aside.

photo

4 Fry eggs

Heat a second non-stick pan with a drizzle of vegetable oil over a medium heat. Once hot, crack the eggs into the pan and fry for 2-3 min or until done to your liking. For a set egg yolk, cover the pan with a lid.

photo

5 Serve

Serve the fried eggs over the chicken stir-fry and garnish with the fried onions.

Tips for fussy eaters

Serve with jasmine or basmati rice. Thai basil has a strong aniseed flavour, leave it out if you're not a fan.

Pro tip

Want it less spicy? Go easy on the chilli!

Ingredients

Number of people

Chicken mince 400.00 Grams
Green beans 150.00 Grams
Spring onion 50.00 Grams
Garlic cloves 4.00 Pieces
Red chilli small 2.00 Pieces
Bean sprouts 100.00 Grams
Thai basil 15.00 Grams
Vegetable oil 2.00 Tbsp
Soy sauce 30.00 ML
Oyster sauce 20.00 Grams
Brown sugar 5.00 Grams
Eggs 2.00 Pieces
Fried onion 20.00 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...