Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fast, fiery stir-fried mince — Thailand.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 400 g chicken mince (ground chicken) (or finely chopped thighs)
- 1 tbsp oil
- 3 garlic cloves, chopped
- 1–2 red chillies, chopped
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 pepper, sliced
- Large handful of Thai or regular basil
Optional extras
- 1 fried egg per person
Method
- Heat the oil in a wok over a very high heat. Fry the garlic and chilli for 30 seconds, until fragrant but not burnt.
- Add the chicken mince and stir-fry for 5–6 minutes, breaking it up, until browned and cooked through.
- Add the pepper, fish sauce and soy sauce and toss for 2 minutes.
- Take off the heat and stir through the basil until just wilted. Taste — the fish sauce and soy season it fully.
- Top with a crispy fried egg if you like, and serve straight away.
Swaps and tips
A fried egg on top is traditional and adds extra protein. Serve over cauliflower rice or just as it is. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 49 g | 7 g | 2 g | 24 g | 450 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
