Spicy Thai Basil Chicken Stir Fry
This vibrant Thai basil chicken, known as Pad Krapow Gai, features ground chicken cooked with fragrant Thai basil and fiery chilies in a bold savory sauce. It is one of Thailand most beloved street food dishes and comes together incredibly fast.
Ground chicken stir fried with fresh Thai basil and red chilies in a punchy fish sauce and oyster sauce glaze.
Nutrition per serving
Ingredients
protein
herbs
aromatics
sauce
Instructions
Prep Aromatics
Mince the garlic and chop the Thai red chilies finely. Keep them together on a cutting board ready to go into the wok because this dish cooks very fast and you do not want to be chopping mid-cook.
Cook Aromatics
Heat the wok over high heat until very hot and add 2 tablespoons of oil. Add the garlic and chilies and stir fry for about 30 seconds until deeply fragrant, being careful not to let the garlic burn.
Brown the Chicken
Add the ground chicken and break it apart with a spatula. Cook over high heat for about 5 minutes until the chicken is cooked through and starting to caramelize in spots for added depth.
Add Sauce and Basil
Pour in the fish sauce and oyster sauce and toss to combine thoroughly. Remove the wok from heat and fold in the fresh Thai basil leaves, which will wilt beautifully from the residual heat without losing their aroma.
Substitutions
Common mistakes
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