Thai Chicken with Rice and Egg

Ingredients

• Chicken Breast150 g
• Rice3/4 cup (150 g)
• Egg1 count (55 g)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Carrot1/2 medium (30 g)
• Curry1/2 teaspoon (1 g)
• Ginger1/2 slice (1 g)
• Lemon Juice1 tablespoon (15 g)
• Soy Sauce2 tablespoon (28 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Cut the chicken into bites.

3. 3

   Step 3

   Marinate the chicken in the lemon juice, some lemon zest, curry and grated ginger. Add salt and pepper to taste.

4. 4

   Step 4

   In the meantime, heat the deep pan with 2/3 of the oil over high heat.

5. 5

   Step 5

   Add the chicken pieces without the marinade and seal. Then remove.

6. 6

   Step 6

   Chop the onion with the garlic and cut the carrot into small pieces.

7. 7

   Step 7

   Add the vegetables to the same pan. Fry lightly for 5 minutes, until the onion gets transparent.

8. 8

   Step 8

   At this point, add the chicken and the marinade juice little by little.

9. 9

   Step 9

   As it evaporates, add the soy sauce. Let reduce and remove.

10. 10

    Step 10

    At the same time, prepare the egg: preheat a non stick pan over medium heat with the remaining oil.

11. 11

    Step 11

    Crack the egg into a bowl, add salt and pepper and beat.

12. 12

    Step 12

    Cook for 10 minutes or until the chicken is browned and cooked in the inside.

13. 13

    Step 13

    Serve the thai chicken with white rice and then add the egg on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Thai Chicken with Rice and Egg can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.