Thai Basil Chicken (Pad Krapow Gai)
The fierce, garlicky, holy-basil-scented stir-fry that Thai street vendors make in two minutes flat. Serve over jasmine rice with a crispy fried egg if you really want to do it right.
- Total time
- 20 min
- Servings
- 4
- Calories
- 360
- Protein
- 28g
Ingredients
- 1 lb ground chicken
- 1 cup Thai basil leaves (or holy basil)
- 5 garlic cloves
- 3 Thai bird chilies (adjust to taste)
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp neutral oil
- 4 cup cooked jasmine rice, for serving
Instructions
- 1
Smash the garlic and chilies together in a mortar and pestle until you have a rough paste. If you don't have a mortar, mince them very finely.
- 2
Stir the oyster sauce, fish sauce, soy sauce, and sugar together in a small bowl with a tablespoon of water.
- 3
Heat the oil in a wok or wide skillet over high heat until it's shimmering. Add the garlic-chili paste and stir for about 15 seconds, just until fragrant.
- 4
Add the ground chicken, breaking it up with a spatula. Stir-fry until no pink remains, about 4 minutes.
- 5
Pour in the sauce and toss to coat. Kill the heat, throw in the basil, and stir until the leaves just wilt. Serve immediately over rice.
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