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Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice.
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Ingredients requirements of Basil Chicken with Rice:
- Give chicken meat (cut into bite pieces)
- Get - large eggs
- Prepare garlic cloves (crush into chunky pieces using mortar)
- Prepare - coconut oil
- Take - sweet soy sauce
- Take - salty soy sauce
- Make ready palm sugar
- Give - large basil leaves
- Need Lemon wedges
- Give for Sliced spicy pepper
- Need for Salt
For the Spicy Thai Basil Chicken Fried Rice: Cook chicken: Heat the canola oil in a large wok over high heat. Then add the smashed garlic chili paste and large red chili slices. Pour in the tomatoes, tomato paste, basil and chicken stock or chicken broth and stir to combine. Place the browned chicken on top then cover with a lid.
Basil Chicken with Rice start cooking:
- Prepare rice using a rice cooker. Meanwhile, heat 1 tbsp of coconut oil in a non stick pan and fry the eggs, carefully basting each egg with oil but make sure the yolk stays soft. Set aside and cover to keep warm.
- Wipe the pan and heat remaining coconut oil. Stir fry the chicken until the pieces turn white and add oyster sauce, soy sauce and palm sugar. Add salt to taste.
- When the chicken is cooked, remove from heat and fold in basil leaves while the pan is still hot.
- Serve with rice. Garnish with spicy pepper slices and lemon wedges (or you can squeeze lemon on chicken before serving)
- Enjoy!
Serve with grated Parmesan cheese and fresh basil. Transfer the rice mixture to the prepared baking dish. Pour the broth evenly over the rice. Season the chicken thighs with salt and pepper on both sides and place them skin-side up on the rice. Stir in the sun dried tomatoes, rice, crushed tomatoes and chicken broth (stock).
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