Our variation on a classic Thai street food. We use brined white meat chicken for a slightly healthier composition that avoids becoming dry and rubbery.
- 1 lb boneless chicken breast
- 1 tbsp salt
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp white sugar
- 1/2 cup chicken broth
- 4 cloves garlic, finely minced
- 3 tbsp neutral oil, divided
- 12 oz green beans, trimmed
- 2 small onions
- chilis (jalapeno, serrano, etc), small diced, to taste
- 1 oz thai basil (about 1/2 cup)
- 4 large eggs
- red pepper flakes, optional
- Finely mince the chicken by hand and soak in half cup of water and 1tbsp of salt overnight. Rinse, drain, and pat dry.
- Finely dice one of the small onions and slice the other one into strips.
- Bring a pot of water to a rolling boil, then cook the green beans about 7-8 minutes or until they begin to soften.
- Drain and ice bath the beans until they stop cooking.
- Slice the thai basil into thin strips and set aside. Discard the stems.
- In a bowl, mix the oyster sauce, fish sauce, soy sauce, white sugar, and chicken broth.
- Over a large pan, heat up 1 tbsp of oil until smoking. Fry the chicken on high for a minute, then add the minced garlic and onions. Cook another minute, then drain the liquid.
- Add about half the sauce to the chicken and let it thicken and caramelize on high heat. This won’t work unless as much liquid as possible is removed in the previous step.
- Meanwhile, cook the 4 eggs in a tbsp of oil over high heat, sunny side up. Cover them on low heat until yolks are desired doneness.
- Add the string beans, chilis, sliced onions, and remainder of the sauce mixture and oil to the chicken mixture. Incorporate on high for 3-4 minutes or until hot and the onions are wilting.
- Lower heat to medium and add the thai basil and red pepper flakes, mix for 30 seconds until they begin to wilt, then immediately remove from heat.
- Serve with an egg and white rice.