Thai Basil Chicken

Ingredients

• 600 glean ground chicken
• 4cloves garlic
• 2jalapeños
• 1red bell pepper
• 20 gfresh basil
• 2½ tspfish sauce
• 1 tbsplow-sodium soy sauce
• 1¾ tspbrown sugar
• 1 tbspcanola or avocado oil
• 240 gdry long-grain white or basmati rice
• 4large eggs

Method

1. Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Slice the garlic and jalapeño (remove the seeds for less heat) and dice the red pepper. Mix the fish sauce, soy sauce and brown sugar.

3. Heat the oil in a wok or large skillet over high heat. Add the garlic and jalapeño and stir for 30 seconds until fragrant.

   1 min timer

4. Add the chicken and break it up, stir-frying until no pink remains and it reaches 74°C (165°F), about 5 minutes.

   5 min timer

5. Add the red pepper and sauce and stir-fry for 1 minute, then toss in the basil leaves until just wilted.

6. In a separate non-stick pan over medium-high heat, fry the eggs for about 3 minutes until the edges are crisp and the whites are set.

   3 min timer

7. Serve the chicken over the rice, each portion topped with a fried egg.

Storing and reheating

Keeps 3 days.