Pad Kee Mao Gai
Spicy stir-fried chicken with fresh basil, chilies, and garlic in a savory-sweet sauce. A vibrant Thai street food classic that's ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- 1 lb boneless skinless chicken breast
- 2 tbsp vegetable oil
- 4 cloves garlic cloves, minced
- 2 whole thai red chilies, sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp palm sugar or brown sugar
- 1 cup fresh holy basil leaves
- 1 cup long beans or green beans, 2-inch pieces
- ½ whole red bell pepper, sliced
- ¼ tsp white pepper
- 1 tsp lime juice
Instructions
- 1
Cut chicken breast into bite-sized cubes, about 1 inch. Slice garlic, chilies, and bell pepper. Cut long beans into 2-inch pieces.
- 2
In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, and sugar. Set sauce aside.
- 3
Heat oil in a 12-inch wok or large skillet over high heat until very hot, about 1 minute.
- 4
Add chicken and stir-fry for 4-5 minutes, breaking into small pieces, until cooked through. Transfer to a plate.
- 5
Add garlic and chilies to the wok. Stir-fry for 30 seconds until fragrant.
- 6
Return chicken to wok. Add long beans and bell pepper. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- 7
Pour in sauce and toss everything together for 1 minute until well coated.
- 8
Remove from heat. Tear in fresh holy basil leaves, sprinkle white pepper, and squeeze lime juice over top. Toss gently.
- 9
Transfer to serving plates and serve immediately with jasmine rice.
Tools you’ll need
- 12-inch wok or large skillet
- cutting board
- chef's knife
- small mixing bowl
- whisk
- cooking spoon or spatula
- tongs
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