I use to work with a Thai lady and she made the best food. She would bring a wok into the bank and cook this for me in the break room. It made the whole branch smell delicious. I’ve mentioned my husband has been bringing me hot peppers 🌶 from his coworker’s garden. I think these Thai chili’s have been my favorite. There is just something about the spice from the chili and the sweet from the basil that makes your taste buds so happy.
Warning- please wear gloves while handling these peppers. Also when you first put the pepper into the hot oil you may choke up a little when you breathe. 🥵🥵🥵🔥🔥🔥
Serves 2
Sauce
2 tablespoons of soy
1 tablespoon of oyster sauce
1 teaspoon of sugar
Mix and set aside
2-6 Red Thai Chili’s- sliced with seeds removed (I used six)
2 cloves of garlic- minced or grated
1 tablespoon avocado oil
1 lbs boneless, skinless chicken breast( 2 smaller breast) cut into pretty small pieces
12-15 basil leaves (preferably Thai basil but I use regular as my Thai basil hookup failed me)
2 eggs
Optional- a dash of fish sauce or black sesame seeds just before serving
Heat oil in wok or pan
Once hot add chili’s cook for 30 seconds then addd garlic and cook 30 more
Add chicken and cook for about 4 minutes since they are small and on high heat
Pour in sauce and cook one more minute
Remove from heat and add chopped basil- put in bowl
Add a small amount of oil and fry both eggs one at a time.
Place chicken on top of rice then top with fried egg and black sesame seeds or fish oil
HeaVy on the Veg! 