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Thai Coconut Chicken Breakfast Stir Fry

Servings: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

  • 2 whole Boneless chicken breasts
  • 1 can Coconut milk
  • 4 whole Eggs
  • 2 whole Garlic cloves
  • 2 whole Thai bird chilies
  • 1 stalk Lemongrass
  • 2 inches Fresh ginger
  • 2 whole Kaffir lime leaves
  • 1 tablespoon Fish sauce
  • 1 tablespoon Soy sauce
  • 2 tablespoons Oil
  • handful Fresh basil

Instructions:

  1. Cut the chicken into bite size pieces. Dice the garlic and chop the chilies, lemongrass, and ginger.
  2. Heat oil in a pan over medium heat. Add the garlic, chilies, lemongrass, and ginger. Saute until aromatic.
  3. Add the chicken to the pan and cook until browned.
  4. Add the coconut milk, kaffir lime leaves, fish sauce, and soy sauce. Stir to combine.
  5. Lower the heat and allow the mixture to simmer for 10 minutes.
  6. Create a well in the center of the pan and crack the eggs into it. Let the eggs cook until they are at your desired level of doneness.
  7. Season with salt and pepper to taste. Tear fresh basil over the top for garnish.
  8. Serve hot, perfect for a nourishing breakfast or brunch.