2 tablespoon ﬁsh sauce
1 tablespoon reduced sodium soy sauce
1 tablespoon light brown sugar
2 tablespoons peanut or canola oil
1 large egg, optional
3 tablespoons coarsely chopped garlic, about 3 cloves
3 tablespoons ﬁnely sliced shallots, about 2 medium shallots
1 pound boneless skinless chicken thighs, cut into chunks
6 fresh Thai chilis, minced (adjust with diﬀerent chilis or the amount to achieve desired heat/spice preference)
1 red bell pepper, seeds and ribs removed and cut into ¼-inch strips
2 cups Thai or other basil leaves, roughly chopped
2 cups cooked brown rice
- In a small bowl, combine the ﬁsh sauce, soy sauce, and sugar. Set aside
- Heat a wok or large sauté pan over medium-high heat. Add enough oil to coat the bottom of the pan. Add the egg and fry sunny side up, until the white has set, but the yolk soft. Remove the egg to a plate.
- Add more oil to the pan and swirl to coat the bottom of the pan. Add the garlic and shallots and cook stirring often, until the garlic is fragrant and just beginning to turn brown. Remove to a plate.
- Add more oil to the pan and swirl to coat the bottom of the pan. Add the chicken and cook stirring often until the chicken is 75% cooked, about 2 minutes. Add the chilis, bell pepper, cooked garlic and shallots, and the reserved sauce. Cook stirring often until the chicken is cooked through to an internal temperature of 165°F; about 2 minutes. If the sauce begins to dry out, add some water. Stir in the basil leaves. Transfer to a serving platter and slide the cooked egg into the center of the dish. When ready to eat, break the yolk and thoroughly stir the egg top incorporate. Serve with brown rice.
An Oldways recipe