Easy and Spicy Thai Basil Chicken with Egg

Ingredients and Weight:

• Chicken breasts (boneless, skinless): 1 pound
• Egg: 4
• Red bell pepper (sliced): 1/2 of a pepper
• Green bell pepper (sliced): 1/2 of a pepper
• Onion (chopped): 1/2 of a onion
• Garlic (minced): 2 cloves
• Ginger (minced): 1 tablespoon
• Thai chili peppers (remove seeds for less heat, chopped): 2-3 peppers
• Fresh basil leaves: 1/2 cup
• Soy sauce: 1/4 cup
• Oyster sauce: 1/4 cup
• Brown sugar: 1/4 cup
• Vegetable oil: 2 tablespoons

Preparation Time:

15 minutes

Cooking Time:

10-12 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Cut the chicken breasts into 1-inch cubes.
2. In a bowl, whisk together the soy sauce, oyster sauce, brown sugar, garlic, and ginger.
3. Add the chicken cubes to the marinade and toss to coat.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat.
5. Remove the chicken from the marinade and add it to the skillet. Cook until browned on all sides.
6. Add the bell peppers, onion, and Thai chili peppers to the skillet and cook until softened, about 5 minutes.
7. Push the chicken and vegetables to the sides of the skillet and crack the eggs into the center.
8. Cook the eggs to your desired doneness.
9. Stir in the basil leaves and cook until just wilted.
10. Serve over rice or noodles.

Nutritional Information:

• Calories: 400 per serving
• Fat: 20 grams
• Carbohydrates: 40 grams
• Protein: 30 grams

Dish Characteristics:

• Spicy and flavorful
• Packed with protein and vegetables
• Easy and quick to make
• Perfect for a weeknight meal or a casual party

User Comments:

• "This dish is so delicious and easy to make. I love the spicy and savory flavors."
• "I made this for my family and they loved it. It's a great way to get your kids to eat more vegetables."
• "I'm not a big fan of spicy food, but this dish was perfect. The heat is just right."

Special Precautions and Tips:

• If you don't have Thai chili peppers, you can substitute serrano peppers or jalapeños.
• If you're using a nonstick skillet, you may not need to use as much oil.
• Be careful not to overcook the chicken, or it will become tough.
• Serve immediately over rice or noodles.