Spice up your week with this irresistible chicken and basil stir fry! Inspired by Thai flavours, this dish is packed with protein and comes together in a flash, making it the ultimate meal prep champion. The longer it sits, the more the vibrant flavours of chilli and garlic deepen, promising a delicious experience with every bite.
Cook the jasmine rice according to the packet instructions. While the rice cooks, peel and roughly chop the shallots and garlic. Deseed and roughly chop the red chillies. Add the shallots, red chillies, garlic, sriracha, fish sauce, oyster sauce, dark soy sauce, and caster sugar to a food processor and blend until smooth. Set the sauce aside.
Place a large pan or wok over a high heat and add the vegetable oil. Once hot, add the chicken mince and cook for 3 minutes, breaking it up into small pieces with a wooden spoon as you go. Add the prepared sauce to the pan and cook for another 3 minutes, stirring continuously.
Chop the tenderstem broccoli into bite-sized pieces. Add the chopped broccoli and chicken stock to the pan. Cook for 4 minutes, or until most of the moisture has evaporated and the broccoli is tender-crisp. Add the Thai basil leaves and toss through until wilted.
For the eggs, you can either boil them for 7 minutes, then peel and store them in the fridge until serving, or fry them fresh each time you eat a portion for a crispy fried egg.
Divide the cooked rice evenly between four airtight containers. Top each portion of rice with the chicken mince and broccoli mixture. Store the containers in the fridge for up to 4 days.
To serve, reheat a portion in the microwave for 3 minutes or until piping hot. Transfer the reheated rice and chicken to a plate and finish with a boiled or freshly fried egg, a lime wedge, and an extra drizzle of sriracha if desired.
For an even richer flavour, allow the sauce to marinate with the chicken mince for at least 30 minutes before cooking.
If you prefer a milder stir fry, reduce the number of red chillies or remove the seeds before blending.
To achieve perfectly crispy fried eggs, use a non-stick pan with a little oil over medium-high heat. Cook until the whites are set and the edges are golden and crisp, leaving the yolk runny.