Thai Basil Chicken (Pad Krapow Gai)
Ingredients
- • 680 g chicken thighs boneless skinless
- • 30 ml vegetable oil
- • 6 cloves garlic
- • 3 item Thai bird's eye chilies
- • 2 item shallots
- • 30 ml oyster sauce
- • 15 ml soy sauce
- • 15 ml fish sauce
- • 5 g sugar
- • 60 g Thai holy basil leaves
- • 150 g green beans
- • 1 item red bell pepper
Instructions
- 1
Finely mince the garlic and Thai chilies together using a mortar and pestle or knife. Thinly slice the shallots.
- 2
Cut the chicken thighs into small bite-sized pieces, about 1-inch cubes. Cut green beans into 1-inch pieces and slice the bell pepper into thin strips.
- 3
In a small bowl, mix together oyster sauce, soy sauce, fish sauce, and sugar. Set aside.
- 4
Heat a wok or large skillet over high heat until smoking hot. Add the vegetable oil and swirl to coat.
- 5
Add the minced garlic and chilies to the hot oil. Stir-fry for 10-15 seconds until fragrant but not burned.
- 6
Immediately add the chicken pieces and stir-fry for 3-4 minutes, breaking up any clumps, until the chicken is mostly cooked through.
- 7
Add the sliced shallots, green beans, and bell pepper. Stir-fry for 2 minutes until vegetables are crisp-tender.
- 8
Pour in the prepared sauce mixture and toss everything together for 1 minute, ensuring the chicken is fully cooked and coated in sauce.
- 9
Turn off the heat and immediately stir in the Thai basil leaves. The residual heat will wilt the basil perfectly.
- 10
Serve immediately over steamed jasmine rice with a fried egg on top for an authentic presentation.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This bold, aromatic stir-fry comes together in just 30 minutes and delivers authentic Thai street food flavors right in your kitchen. Serve it over jasmine rice with a fried egg on top for the ultimate comfort meal that's even better than takeout."
