Here’s a bold and savory recipe for Thai Basil Chicken Stir-Fry (Pad Krapow Gai)—a quick and spicy street food classic that hits all the flavor notes. 🇹🇭🌿🍗
🍛 Thai Basil Chicken Stir-Fry
Ingredients:
- 1 lb ground chicken (or thinly sliced chicken breast/thigh)
- 1 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 Thai chilies (or 1 red chili), finely chopped (adjust to heat level)
- 1 small onion, thinly sliced (optional)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar (or palm sugar)
- 1 handful Thai basil leaves (regular basil can work if needed)
- Cooked jasmine rice, for serving
- Fried egg (optional but traditional!)
Instructions:
- Prep the Sauce:
- In a small bowl, mix soy sauce, oyster sauce, fish sauce, and sugar. Set aside.
- Sauté Aromatics:
- Heat oil in a wok or skillet over medium-high heat.
- Add garlic and chili. Stir-fry quickly until fragrant (about 30 seconds).
- Add Chicken:
- Add ground or sliced chicken. Cook until no longer pink, breaking it up as needed.
- Stir in Sauce:
- Pour in the sauce mixture. Stir-fry until chicken is fully coated and sauce thickens slightly (2–3 minutes).
- Add Basil:
- Toss in Thai basil leaves and stir until just wilted (about 30 seconds).
- Serve:
- Plate over jasmine rice with a fried egg on top for the full Thai street food experience.
Would you like a picture of this dish? I can create a sizzling stir-fry image with juicy chicken, glistening sauce, and those signature basil leaves with rice and an egg on top!
