Thai Basil Chicken
Thai basil chicken, known as Pad Krapow Gai, is a quick and intensely savory stir-fry of minced chicken cooked with garlic, Thai chilies, and an abundance of holy basil in a deeply umami sauce. It is one of the most popular dishes in Thailand, typically served over jasmine rice and topped with a crispy fried egg.
A fast and fiery Thai minced chicken stir-fry with holy basil and a savory oyster sauce glaze.
Nutrition per serving
Ingredients
protein
aromatics
sauce
herbs
Instructions
Fry Garlic and Chilies
Heat a wok over high heat until smoking. Add 2 tablespoons of oil and immediately add the minced garlic and chilies. Stir-fry for 30 seconds until golden and fragrant but do not let the garlic burn.
Cook the Chicken
Add the ground chicken and stir-fry over high heat for 4 minutes, breaking up clumps, until cooked through and starting to caramelize at the edges.
Add the Sauce
Pour the oyster sauce and fish sauce over the chicken and toss to coat evenly. Continue stir-frying for 2 minutes until the sauce reduces slightly and clings to the meat.
Add Basil and Serve
Remove the wok from heat and immediately stir in the holy basil leaves. The residual heat will wilt them perfectly. Serve over steamed jasmine rice topped with a fried egg if desired.
Substitutions
Common mistakes
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