Thai Basil Chicken Recipe
fromsusiecooksthai.comsusiecooksthai.com/thai-basil-chicken-pad-krapow-gai-recipe
This is the dish Thailand actually orders. Not pad Thai. This one. Ground chicken, holy basil, garlic, and chilies in a sauce that caramelizes against a very hot wok in under ten minutes. My mother made it whenever she wanted it, and we never once complained. Make this tonight. The fried egg on top is not optional, and you will understand exactly why the moment the yolk breaks into the rice.
Ingredients
Instructions
Step 1: Prepare Ingredients
Mince 5 cloves of garlic and chop 3-5 Thai chilies, adjusting to your preferred spice level. Prepare 1 cup of Thai basil leaves by removing the stems.
Step 2: Heat the Oil
In a large skillet or wok, heat 2 tablespoons of vegetable oil over high heat. Ensure the oil is hot enough.
Step 3: Add Aromatics
Add the minced garlic and chopped chilies to the skillet. Stir-fry for twenty to thirty seconds until the garlic becomes fragrant and the chilies soften slightly.
Step 4: Cook the Chicken
Add the chicken to the hot skillet. Stir fry the chicken until it begins to brown, about 3-4 minutes.
Step 5: Add sauce
Add the oyster sauce, fish sauce, and sugar. Toss to coat every piece of chicken. Taste and adjust.
Step 6: Add Basil
Turn off the heat and immediately stir in the 1 cup of Thai basil leaves. Mix until the basil leaves are wilted and well incorporated with the chicken and vegetables.
Serve: the Pad Krapow Gai over a bed of cooked jasmine rice. For an authentic touch, top each serving with a fried egg with a runny yolk.
Nutrition
- Serving Size
- 1 cup
- Calories
- 400 kcal
- Sugar Content
- 4 g
- Sodium Content
- 800 mg
- Fat Content
- 15 g
- Saturated Fat Content
- 3 g
- Carbohydrate Content
- 40 g
- Fiber Content
- 2 g
- Protein Content
- 28 g
- Cholesterol Content
- 200 mg
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