Thai Basil Chicken Stir-Fry with Egg Spinach (Low-Carb)

Ingredients

• 1 lb Chicken thighs (boneless, skinless)
• 3 Eggs
• 1 lb Spinach
• 4 cloves Garlic
• 1 cup Thai basil (or regular basil)
• 2 tbsp Fish sauce
• 1 tbsp Soy sauce
• 2 tbsp Lime juice
• 1 tsp Brown sugar (or substitute)
• 1/2 tsp Chili flakes
• 1 tbsp Olive oil
• 1/4 cup Chicken broth or water
• 1/4 tsp Salt(optional)
• 1/2 tsp Black pepper

Instructions

1. 1

   Slice chicken thinly. In a bowl, mix fish sauce, soy sauce, lime juice, brown sugar, chili flakes, and pepper.

2. 2

   Heat oil in a wok or large skillet over high heat. Add garlic and stir 15–20 seconds until fragrant.

3. 3

   Add chicken and stir-fry until browned and cooked through, 6–8 minutes.

4. 4

   Pour in the sauce mixture and toss until glossy, 1–2 minutes. Add chicken broth/water if it looks too dry.

5. 5

   Push chicken to one side. Crack eggs into the empty space and scramble quickly into ribbons, then toss to combine.

6. 6

   Add spinach and basil; stir just until spinach wilts and basil is fragrant, 30–60 seconds. Serve hot.