Receta Thai Basil Chicken, Roasted Cauliflower and Fried Egg
This Thai Basil Chicken mashed up with Roasted Cauliflower and topped with a Fried Egg is a delicious and kicked up stir-fry.
Okay I know that recipe title is a mouthful. I can assure you your mouth will be happily full with every single bite of this dish.
While dining out recently, I noticed a difference in the items the hubby ordered. For appetizers it was Asian Chicken Lettuce Wraps and for his entrée it was a wok fried Chicken Teriyaki. I have managed to get him to think outside of his comfort zone. He’s ordering dishes that I make at home. I never even thought I could get him to eat them and now he even orders them when we dine out.
As we conversed during our meal, I mentioned that never in a million years did I think I would be so good at cooking Asian-inspired cuisine. My dishes are inspired with an Asian flare because I would never try to claim they are authentic.
I grew up with a mom who cooked with a Mediterranean background. For years that’s all I ever cooked.
We all get into ruts and I was in a rut for a long time. It wasn’t until I decided to blog about what I cook that I started to really venture out of my own cooking comfort zone. Asian cuisine was something I ordered not something I cooked at home. Well at least that’s how it used to be. Now I challenge myself to come up with creative ways to cook Asian cuisine.
You certainly can serve yours with rice and omit the roasted cauliflower. I opted to break from tradition and make this as low carb as possible.
- Thai Basil Chicken Roasted Cauliflower and Fried Egg Author: Marlene Baird Nutrition Information Serving size: 372 g
- Calories: 360
- Carbohydrates: 14.1
- Fiber: 4.8
- Protein: 38.8
- Prep time: 15 mins Cook time: 20 mins Total time: 35 mins
- 4 eggs ½ Tablespoon avocado oil ⅛ teaspoon Chili sesame oil
- 12 ounces cauliflower florets 1 Tablespoon avocado oil
16 ounces boneless skinless chicken breast, cut into bite sized pieces 4 cloves of garlic 2 to 4 Thai chilies 1 tablespoon Avocado oil 1 teaspoon of oyster sauce ½ teaspoon sweet soy sauce 1 teaspoon of soy sauce 1 cup loosely packed Thai basil leaves
Peel the garlic and pound them in a mortar and pestle along with the chilies, set aside. In a small bowl add the oyster sauce, and the soy sauces. set aside. Pre-heat your oven to 375 degrees F.
Roasting the Cauliflower
Add one Tablespoon avocado oil to a roasting pan Add the cauliflower and coat in the oil Roast the cauliflower for about 20 minutes In the meantime heat your skillet to medium high. Add the oil When the pan is hot, add the mashed garlic and chilies and stir fry for about 30 seconds. Add the chicken to the hot pan and saute for about 3 minutes or until nice and golden. While the chicken is cooking you can fry your eggs. In a skillet set on medium high, add your oil. Fry them for about 2 to 3 minutes. Add a the sesame chili oil to the top of the eggs. Cover and reduce heat to let the yolk set a bit. Remove from heat and set aside. Add the sauce you set aside to the chicken and continue to stir fry another minute or two. Add the Thai basil leaves and remove from heat. Once everything is cooked add the fried eggs on top of the cooked cauliflower Serve with the chicken I used green chilies and wished I used the red ones instead. Using the red ones will brighten up the dish. 3.3.3070
Thanks for stopping by and have a great day.
Marlene
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