Thai-Inspired Chicken & Potato Stir-Fry with Soft Egg
A vibrant Thai-style stir-fry featuring tender chicken, golden potatoes, and a luscious soft-cooked egg, all in a savory-spicy sauce.
Cuisine: Thai
Cooking time: 38 minutes
Serves: 4
Ingredients
- 1.5 pounds Chicken breast
- 4 large Eggs
- 1.5 pounds Potatoes (Yukon Gold or Russet)
- 1 medium Yellow onion
- 3 cloves Garlic
- 1 tablespoon Fresh ginger
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 1 teaspoon Red chili flakes
- 3 tablespoons Vegetable oil
- 0.25 cup Fresh cilantro (optional)
Instructions
- 1. Peel and dice potatoes into 1/2-inch cubes. Boil in salted water for 8 minutes until just tender. Drain and set aside.
- 2. While potatoes cook, slice onion thinly. Mince garlic and ginger. Cut chicken into bite-sized strips.
- 3. Heat 2 tbsp oil in a large skillet over medium-high. Sauté onion for 2 minutes, then add garlic and ginger for 1 minute.
- 4. Add chicken, cook until browned and cooked through, about 5–6 minutes. Remove to a plate.
- 5. Add 1 tbsp oil to skillet. Add drained potatoes and fry until golden, about 5 minutes.
- 6. Return chicken and onions to pan. Add soy sauce, fish sauce, brown sugar, lime juice, and chili flakes. Toss to coat. Cook 2 minutes.
- 7. In a separate nonstick pan, cook eggs sunny-side up or over-easy to desired doneness.
- 8. Serve stir-fry topped with an egg and sprinkle with fresh cilantro if using.
Browse more: Gluten Free · Asian Recipes
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