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Thai Inspired Ground Chicken with Sunny Egg + Rice

Active Time: 25 minutes
Total Time: 30 minutes
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Why we love it:

One of my most favorite cookbooks is Simple Thai Food by Leela Punyaratabandhu. This dish is loosely inspired by a combination of a recipe from the book and the chicken larb I get from my local Thai restaurant. Cooking foods from countries I have never been to is one of the reasons I love cooking, but my version here is a far cry from the real thing - be sure to seek out some great Thai food and Leela’s book!


  • 1 cup Basmati Rice (White)
  • 112 cups Water
  • 12 teaspoon Kosher Salt
  • 1 Shallot
  • 3 cloves Garlic
  • 2 Tablespoons Vegetable Oil (divided)
  • 114 pounds Ground Chicken
  • 1 Serrano Chili (or Thai bird’s eye or half as much jalapeño)
  • 12 teaspoon Brown Sugar
  • 14 cup Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • 1 teaspoon Fish Sauce
  • 1 Lime (zest and juice, or more to taste)
  • 1 pound Green Beans
  • 1 Tablespoon Unsalted Butter (divided)
  • 4 Eggs
  • 12 bunch Basil

Cooking Instructions

  • 1. RICE

    In a medium saucepan with a lid, combine rice, water and the salt. Bring to a boil and stir. Then turn down to low and cover. Steam the rice, without peaking, for 18 minutes. Then turn off the heat and let it sit until you’re ready to serve.

  • 2. CHICKEN

    Finely mince the shallot and garlic. In a large sauté pan (or cast iron pan) add ½ of the oil and turn on to medium high heat. Add the shallot and garlic and fry for about 2 minutes. Add the chicken and break up into pieces with a wooden spoon as it cooks.

    Meanwhile, mince the chili pepper and add it too.

  • 3. SAUCE

    Stir together the sugar, soy sauce, rice vinegar, fish sauce and the zest of the lime. When the chicken is fully browned and no longer pink, add it into the pan and stir. Let it come to simmer for about 4-5 minutes or until it thickens a bit.

  • 4. BEANS

    Meanwhile, trim the stem end of the green beans. I prefer to steam my green beans in a steamer on the stove top, but you can use the microwave, another pot with about ½ an inch of water and lid, or roast them on a sheet pan at 350 until bright and tender. Use whichever method is easiest for you.

    When beans are done, set aside.

  • 5. EGGS

    Use a large nonstick pan and do 2 or 4 eggs at a time depending on what works. Divide the butter up per egg. Melt it in the pan over medium-high heat, then crack in the egg. Sprinkle with a pinch of salt and pepper if you like. Let the egg sizzle until the whites are set. Cover and cook for another 1-3 minutes depending on how runny or not you prefer the yolk (ideally, you keep it runny to enrich the chicken while eating, but up to you!). When done, remove eggs to a plate and repeat if necessary.

  • 6. BASIL + LIME

    Pluck the leaves off the basil. Stack them up and slice them into thin strips - aka chiffonade. With the chicken off the heat, stir the basil into it.

    Juice ½ of the lime into the chicken. Slice the other half into wedges to serve on the plates.

  • 7. SERVING

    Plate the rice and make a bed for the chicken. Spoon chicken and sauce over the rice. Place a pile of beans on the top. Top each dish with an egg.

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    use tamari instead of soy sauce
    ground turkey is obviously a good sub. This would taste great with beef or pork too
    brown rice, or quinoa would be nice. No reason this wouldn’t work over rice noodles
    honey, white sugar, omit if it’s a big problem for your diet
    cider vinegar, sherry vinegar, red wine vinegar
    if you don’t have it, you can use a small spoon of oyster sauce, or omit, but it’s really important and so good!
    any green veggie you like is nice here
  • BASIL:
    cilantro would be good
    ok to leave off
    this is a possible win with kids. Consider leaving the chili out if they don’t like spice. You could also serve some chicken pressed together like a small thin burger if that’s an easier sell
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