Pad Krapow Gai (Thai Basil Chicken)

This easy recipe for Pad Krapow Gai (Thai Basil Chicken) features ground chicken sautéed in a savoury sauce with aromatic basil leaves. Serve it on hot steamed rice with a fried egg as a comforting meal.

Course Main Course

Cuisine Asian, Thai

Prep Time 20

Cook Time 15

Total Time 30

Servings

Calories 135kcal

Author Michelle

Ingredients

¼ C chicken broth or water
1 tablespoon oyster sauce
1 teaspoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon fish sauce
2 teaspoon granulated sugar or honey
2 tablespoon vegetable oil
1 medium shallot minced
6 cloves garlic minced
4-5 Thai chilies to your taste (if you can't tolerate spicy, reduce the amount)
300 g ground chicken
large handful Thai basil leaves reserve a few for garnishing

For serving:

steamed white rice
4 fried eggs

Instructions

In a small bowl, whisk together the chicken broth, oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar. Set aside.
Heat up a large frying pan or wok and add in 2 tablespoon oil.
Add in the shallots, garlic, Thai chilies and quickly stir fry until fragrant, about 1 minute.
Next, add in the ground chicken and break it up with a wooden spoon. Cook until no longer pink, about 2-3 minutes.
Pour in the chicken broth mixture and stir to coat the chicken. Be sure to scrape off any brown bits on the bottom of the pan. Continue to cook.
When most of the chicken broth has evaporated, turn off the heat and add in a large handful of Thai basil.
Stir to incorporate the basil into the chicken as the residual heat will continue to wilt the basil. Remove from heat.
Serve the Thai Basil Chicken with fresh hot steamed rice and a fried egg. Garnish with additional basil leaves. Best served hot.

Nutrition