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Spicy Thai Basil Chicken (Pad Krapow Gai)

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Ingredients

Adjust Servings:
1/3 Cup chicken broth
1 Tablespoon oyster sauce
1 Tablespoon soy sauce, or as needed
2 Teaspoons fish sauce
1 Teaspoon white sugar
1 Teaspoon brown sugar
2 Tablespoons vegetable oil
1 Pound skinless, boneless chicken thighs, coarsely chopped
1/4 Cup sliced shallots
4 Cloves garlic, minced
2 Tablespoons minced Thai chilies, Serrano, or other hot pepper
1 Cup very thinly sliced fresh basil leaves
2 Cups hot cooked rice

Nutritional information

6g
Sugar
49.8g
Protein
1182mg
Sodium
156mg
Cholesterol
30g
Fat
715
Calories

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Spicy Thai Basil Chicken (Pad Krapow Gai)

Makes 2 large or 4 small portions

Features:
  • Gluten Free
Cuisine:

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking

  • 25
  • Serves 2
  • Medium

Ingredients

Directions

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To slice basil leaves, stack about 5 of them and roll tightly like a cigar. Then slice into thin ribbons. Make a couple of cuts in the opposite direction for smaller pieces that cook faster.

Steps

1
Done

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.

2
Done

Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.

3
Done

Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.

4
Done

Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Jessica

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