How to Make Jet Tila's Thai Basil Chicken

Ingredients

• 1 lb Ground Chicken (preferably 93% lean)
• 4 Tbsp Vegetable Oil (use a neutral oil with high smoke point)
• 4 pcs Large Eggs (one per serving, fried sunny side up)
• 4 cloves Garlic (peeled and roughly smashed then minced)
• 2 pcs Thai Bird Chilies (thinly sliced; adjust to taste, wear gloves when handling)
• 200 g Green Beans (trim ends, cut into 2‑inch pieces)
• 1/4 cup Chicken Stock (low‑sodium)
• 1 tsp Chicken Powder (adds umami)
• 1/2 tsp MSG (optional, enhances flavor)
• 1 Tbsp Sweet Soy Sauce (Thai sweet soy, less salty, slight molasses flavor)
• 1 Tbsp Thai Oyster Sauce (Thai style, sweeter and less salty than Chinese version)
• 1/4 tsp White Pepper (adds floral heat)
• 1 cup Thai Basil Leaves (loosely packed, fresh; substitute Italian basil if unavailable (use 1.5× amount))
• 2 cup Jasmine Rice (uncooked; yields about 4 cups cooked)

Instructions

1. Prepare Aromatics

   Peel the garlic cloves, smash them with the flat side of the knife, then give a rough chop. Slice the Thai bird chilies thinly. Set both aside in a small bowl.

   Time: PT5M

2. Trim and Cut Green Beans

   Snap off the ends of the green beans and cut them into 2‑inch pieces. Rinse and pat dry.

   Time: PT5M

3. Cook Jasmine Rice

   Rinse the rice until water runs clear, then cook 2 cups rice with 2 ½ cups water in a rice cooker or saucepan according to package directions.

   Time: PT15M

   Temperature: Medium

4. Fry the Egg

   Heat 1 Tbsp oil in the wok over medium‑high heat until you see a thin white smoke. Crack an egg directly into the oil, then immediately ladle hot oil over the top to set the whites. Fry until whites are set but the yolk remains runny, about 2‑3 minutes. Remove with a slotted spoon and drain on paper towels. Repeat for remaining eggs.

   Time: PT4M

   Temperature: Medium‑High

5. Sear Ground Chicken

   Add 2 Tbsp oil to the empty wok, heat until shimmering. Add the ground chicken in a single layer, pressing down with the spatula to maximize contact. Let it sear undisturbed for 1‑2 minutes until edges turn golden.

   Time: PT2M

   Temperature: Medium‑High

6. Incorporate Garlic and Chilies

   Break the partially cooked chicken into bite‑size pieces, then add the minced garlic and sliced chilies. Stir‑fry for another 2 minutes until fragrant and the chicken is about 50 % cooked.

   Time: PT2M

   Temperature: Medium‑High

7. Add Green Beans

   Add the cut green beans to the wok and stir‑fry for 2 minutes, keeping them crisp‑tender (al dente).

   Time: PT2M

   Temperature: Medium‑High

8. Create the Braising Sauce

   Pour in the chicken stock, then stir in chicken powder, MSG, sweet soy sauce, and Thai oyster sauce. Bring to a gentle boil and let the mixture reduce by about half, about 5 minutes, until it thickens into a glossy gravy.

   Time: PT5M

   Temperature: Medium

9. Add First Half of Basil

   Stir in half of the Thai basil leaves, allowing them to wilt and perfume the sauce for 1 minute.

   Time: PT1M

   Temperature: Medium

10. Finish with Remaining Basil and White Pepper

    Add the remaining basil leaves and sprinkle white pepper over the dish. Toss quickly until the basil is bright and glossy, about 1 minute.

    Time: PT1M

    Temperature: Medium

11. Plate and Serve

    Spoon a mound of jasmine rice onto each plate, top with a generous portion of the basil chicken, and place a fried egg on top. Finish with an extra dash of white pepper if desired. Serve immediately with a fork and spoon as per Thai tradition.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g