Thai Basil Chicken (Pad Krapow Gai)

Instructions

1. 1

   Finely mince the garlic and Thai chilies together using a mortar and pestle or knife. Thinly slice the shallots.

2. 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. 3

   In a small bowl, mix together oyster sauce, soy sauce, fish sauce, and sugar. Set aside.

4. 4

   Heat a wok or large skillet over high heat until smoking hot. Add the vegetable oil and swirl to coat.

5. 5

   Add the minced garlic and chilies to the hot oil. Stir-fry for 10-15 seconds until fragrant but not burned.

6. 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. 7

   Add the sliced shallots, green beans, and bell pepper. Stir-fry for 2 minutes until vegetables are crisp-tender.

8. 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. 9

   Turn off the heat and immediately stir in the Thai basil leaves. The residual heat will wilt the basil perfectly.

10. 10

    Serve immediately over steamed jasmine rice with a fried egg on top for an authentic presentation.