Thai Basil Chicken (Pad Krapow Gai)
Thai Basil Chicken (Pad Krapow Gai)
Ingredients
For the Stir-fry
- 2 tablespoons vegetable oil
- 6 cloves garlic, minced
- 8 red chilies, chopped (adjust to taste)
- 14 ounces ground chicken, (or ground beef/pork)
- 1 cup green beans, trimmed and chopped into 1-inch pieces
- 1 cup fresh Thai basil leaves, packed
For the Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons water
For Serving
- 4 cups cooked white rice
- 4 eggs, fried sunny-side up
Instructions
- 1
Prepare the sauce by whisking together the oyster sauce, fish sauce, soy sauce, granulated sugar, and water in a small bowl. Set aside.
⏱️ 3 min
- 2
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
⏱️ 1 min
- 3
Add the minced garlic and chopped red chilies to the hot oil. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 4
Add the ground chicken to the skillet. Break it apart with a spoon and stir-fry until it is cooked through and crumbled into small pieces, about 5-7 minutes.
⏱️ 7 min
- 5
Add the chopped green beans to the skillet and stir-fry for 2-3 minutes until they are tender-crisp.
⏱️ 3 min
- 6
Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min
- 7
Remove the skillet from the heat. Add the fresh Thai basil leaves and stir quickly until they wilt, about 30 seconds to 1 minute. Do not overcook the basil.
⏱️ 1 min
- 8
Serve the Thai Basil Chicken hot over beds of white rice, topped with a sunny-side-up fried egg.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Basil Chicken (Pad Krapow Gai)
Ingredients
For the Stir-fry
- 2 tablespoons vegetable oil
- 6 cloves garlic, minced
- 8 red chilies, chopped (adjust to taste)
- 14 ounces ground chicken, (or ground beef/pork)
- 1 cup green beans, trimmed and chopped into 1-inch pieces
- 1 cup fresh Thai basil leaves, packed
For the Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons water
For Serving
- 4 cups cooked white rice
- 4 eggs, fried sunny-side up
Instructions
- 1
Prepare the sauce by whisking together the oyster sauce, fish sauce, soy sauce, granulated sugar, and water in a small bowl. Set aside.
⏱️ 3 min - 2
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
⏱️ 1 min - 3
Add the minced garlic and chopped red chilies to the hot oil. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Add the ground chicken to the skillet. Break it apart with a spoon and stir-fry until it is cooked through and crumbled into small pieces, about 5-7 minutes.
⏱️ 7 min - 5
Add the chopped green beans to the skillet and stir-fry for 2-3 minutes until they are tender-crisp.
⏱️ 3 min - 6
Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min - 7
Remove the skillet from the heat. Add the fresh Thai basil leaves and stir quickly until they wilt, about 30 seconds to 1 minute. Do not overcook the basil.
⏱️ 1 min - 8
Serve the Thai Basil Chicken hot over beds of white rice, topped with a sunny-side-up fried egg.
⏱️ 1 min