Thai Chicken Stir Fry

with Basil
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.
Cals 0 · Prot 0 · Carbs 0 · Fat 0
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
photo
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.
Cals 0 · Prot 0 · Carbs 0 · Fat 0
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:

Tips for fussy eaters

Serve with jasmine or basmati rice.

Pro tip

Want it less spicy? Go easy on the chilli!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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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.
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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.
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3 Add vegetables

Add the green beans, spring onion, garlic and chilli to the pan and cook for 1 min further. Add the fish sauce, soy sauce, oyster sauce and brown sugar to the pan 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.
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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.
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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.

Pro tip

Want it less spicy? Go easy on the chilli!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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