Thai Basil Chicken with Rice and Fried Egg

Step 1

Slice the 1 lb chicken breast into thin bite-sized pieces. Mince the 4 garlic cloves and thinly slice the 2 red chilies (remove seeds for less heat).

Step 2

Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add the garlic and chilies, stir-fry until fragrant, about 30 seconds.

Step 3

Add the chicken and stir-fry until it turns white and is nearly cooked through, about 3-4 minutes.

Step 4

Stir in the 3 tbsp soy sauce and 1 cup Thai basil leaves. Cook until the basil wilts and the chicken is fully cooked, about 1 minute. Remove from heat.

Step 5

In a separate pan, fry the 2 eggs sunny-side up in 1 tbsp oil until the whites are set and edges are crispy, about 2-3 minutes. Serve the chicken over steamed rice with the fried egg on top and cucumber slices on the side.