The addition of Makrut Lime Leaves and lime juice add an unexpected flavor to this Thai inspired dish. Our Spicy Thai Seasoning, blended with garlic, onion, lemon, coriander, paprika, cayenne, lemon grass, basil, cilantro, and white pepper, provides the rest of the seasoning. If you like a little more heat toss in a teaspoon of Red Pepper Flakes just before serving.I used boneless, skinless chicken thighs in this recipe because they are a little less expensive than chicken breast. I also feel that they hold up to the heat of stir fry a little better than breast meat and tend not to overcook as easily. But chicken breast would certainly be an appropriate substitution for the thighs if you prefer.
Ingredients
- 5-6 cups cold cooked white rice - I use white basmati, cook it a day ahead and keep it in the refrigerator until ready to use
- 3-4 boneless chicken thighs - about 16oz total, cut into bite sized pieces.
- 4 cloves garlic - minced
- 1 shallot - chopped
- 5 Makrut Lime Leaves - softened by soaking in warm water about 5 minutes and slicing into very thin strips
- 2 eggs
- 2 tablespoons peanut oil - vegetable oil can be substituted here, divided
- 4 tablespoons low sodium chicken stock
- 3 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons Spicy Thai Seasoning - or Thai Green Curry Seasoning
- 1 medium lime - juice of
- 3-4 green onions - sliced
- 1 teaspoon crushed red pepper flakes - or add more for extra heat
Instructions
- In a bowl, break up the rice with a fork or your fingers to remove any clumps.
- In a separate bowl, stir together the chicken stock, soy sauce, and fish sauce, and set aside.
- In a separate bowl, break the eggs and gently scramble with a fork, set aside.
- Add 1 tablespoon of oil to the wok or large saute pan and heat to medium high heat.
- Add the chicken, lime leaves, garlic, and shallots, and stir fry for 3-4 minutes or until the chicken is nearly cooked through.
- Sprinkle 1 tablespoon of the Thai Seasoning over the chicken mixture
- Move the chicken to the sides of the pan and add the remaining oil to the center of the pan.
- Pour the egg into the oil and quickly stir until cooked.
- Pull the chicken back into the pan and combine with the cooked egg.
- Add the rice and stir fry sauce and using a spatula or wooden spoon, toss the ingredients until everything is combined and hot.
- Remove from the heat, add the lime juice, green onions, and Red Pepper Flakes, and serve.