Pollo piccante al wok con basilico thailandese

Ingredienti

• 500 g chicken mince or finely chopped chicken breast
• 6 garlic cloves, finely chopped
• 3 red chilies, finely chopped (more or less to taste)
• 1 large handful Thai basil leaves (holy basil or regular basil)
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 3 tbsp water
• 2 tbsp sunflower oil
• 4 eggs
• 300 g jasmine rice, steamed according to package instructions

Preparazione

1. 1

   Mix the oyster sauce, fish sauce, soy sauce, sugar and water in a small bowl. Set aside.Heat the wok pan over high heat and add a splash of sunflower oil. Wait until the oil is just smoking.Add the garlic and red chilies and stir-fry for 30 seconds until fragrant. Make sure they don’t burn.Add the minced chicken or finely chopped chicken breast. Cook over high heat, breaking it up and stirring, until the chicken is cooked through and lightly browned, about 4 to 5 minutes.Pour the sauce mixture over the chicken and stir well. Let it cook for 1 to 2 minutes until the sauce thickens slightly and the chicken is glossy.Remove the pan from the heat and fold in the Thai basil leaves. They will wilt instantly in the pan’s residual heat.Meanwhile, in a separate frying pan, fry the eggs in a little oil until the bottoms are crispy and the yolks remain soft.Serve the chicken over steamed jasmine rice and top with a fried egg. Serve immediately and enjoy together.