Ingredients
Scale
- ½ cup diced brown onion or shallot
- 8 oz ground chicken (or substitute with beef, turkey, or lamb)
- 5 cloves garlic, finely chopped
- ½ cup fresh Thai basil leaves
- 1 medium red chili, chopped
- 1 medium green chili, chopped
- 1 tablespoon light soy sauce (gluten-free if needed)
- 1 tablespoon dark soy sauce (low sodium if required)
- 1 tablespoon maple syrup or honey
- Avocado oil for cooking
Instructions
- Prepare rice by rinsing under cold water until clear and cooking according to package instructions.
- Heat avocado oil in a wok over medium-high heat. Add diced onion and sauté until translucent.
- Stir in garlic and cook until fragrant (about 30 seconds).
- Add ground chicken and cook until browned, breaking it apart as you go.
- Mix in the chopped chilies and cook for an additional minute.
- Pour in both soy sauces, maple syrup (or honey), and stir thoroughly.
- Toss in the basil leaves and cook until wilted.
- Serve over cooked rice topped with optional fried eggs and garnished with green onions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg