A tasty but simple Thai dish – this is a ‘go-to’ meal all over Thailand for lunch, it’s usually served ‘on rice’ and topped with a fried egg hat.We prefer our eggs semi runny and is the normal serving style.
Put the rice into your rice cooker bowl and fill to the level 2 white rice line (for 2 rice cups) with water.
Press the ’WHITE’, ’REGULAR’ or ’LONG GRAIN’ function and then ’START’.
In a pan, stir fry garlic, onions and chilli to release flavour then add chicken and green beans. Stir fry until the chicken is cooked.
Add 4 tbsp of soy sauce, 0.5 -2 tsp of sugar (depending on taste) and as much water as you need for it to taste ok for your spice tolerance.
Thicken with a little cornflour mixed with water and simmer for 5-10 minutes.
Add the basil leaves and cook for a further 2-4 minutes until basil leaves are wilted.
Adjust seasoning, adding more soy sauce and sugar if needed.
Serve with jasmine rice on the side.
Put the rice into your rice cooker bowl and fill to the level 2 white rice line (for 2 rice cups) with water.
Press the ’WHITE’, ’REGULAR’ or ’LONG GRAIN’ function and then ’START’.
In a pan, stir fry garlic, onions and chilli to release flavour then add chicken and green beans. Stir fry until the chicken is cooked.
Add 4 tbsp of soy sauce, 0.5 -2 tsp of sugar (depending on taste) and as much water as you need for it to taste ok for your spice tolerance.
Thicken with a little cornflour mixed with water and simmer for 5-10 minutes.
Add the basil leaves and cook for a further 2-4 minutes until basil leaves are wilted.
Adjust seasoning, adding more soy sauce and sugar if needed.
Serve with jasmine rice on the side.
The egg on the top is a very popular way of way of serving this dish in Thailand. It may seem strange at first but try it and you will be amazed at how the flavours become perfectly balanced. For vegans, remove the egg and chicken and use tofu or plant based mince instead.
