Spicy Thai Basil Chicken (Pad Krapow Gai)

Ingredients

For the Bold & Flavorful Stir-Fry

1 1/2 pounds boneless, skinless chicken thighs, finely minced with a cleaver
8 garlic, large cloves, smashed and minced
6 Thai bird's eye chilies, or more, to taste, finely minced
1 cup green beans, trimmed and cut into 1-inch pieces
1 red bell pepper, thinly sliced
2 cups holy basil leaves, packed (or Thai basil if holy basil is unavailable)
3 tablespoons canola oil

For the Umami-Packed Sauce

2 tablespoons Lee Kum Kee oyster sauce
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon Chin-Su fish sauce
1 teaspoon granulated sugar
1/2 teaspoon chicken powder
2 tablespoons water

For Serving

4 cups fluffy white rice, cooked
4 fried eggs, sunny-side up, with crispy edges
1/4 cup fresh cilantro, chopped, for garnish
as needed crispy chili oil, for drizzling

Instructions

1
First, let's get that sauce ready! In a small bowl, combine the Lee Kum Kee oyster sauce, light soy sauce, dark soy sauce, Chin-Su fish sauce, granulated sugar, chicken powder, and water. Whisk it all together until the sugar is dissolved. This is your flavor bomb, ready to deploy! Boom!
⏱️ 2 min
2
Now, the prep work! Grab your heavy-duty Chinese cleaver. Finely mince those chicken thighs – we're going for a texture that grabs onto all that sauce. Smash and mince your garlic, and finely mince those fiery Thai bird's eye chilies. The more chilies, the more fire, baby! Slice your red bell pepper and trim your green beans. Get everything ready, because once the wok is hot, it's go time!
⏱️ 15 min
3
Heat your wok over MAXIMUM heat until it's smoking! This is crucial for that authentic 'wok hei.' Add the canola oil and swirl it around to coat the wok. We're talking high heat, all fire!
⏱️ 1 min
4
Toss in the minced garlic and chilies. Stir-fry vigorously for about 15-20 seconds until fragrant. Don't let them burn, just get that aroma going. Woo! The kitchen should smell incredible right now!
⏱️ 1 min
5
Add the minced chicken to the wok. Break it up with your metal spatula and stir-fry until it's cooked through and lightly browned, about 3-4 minutes. Keep that wok moving, keep that chicken dancing!
⏱️ 4 min
6
Throw in the green beans and red bell pepper. Stir-fry for another 2 minutes until the vegetables are slightly tender-crisp. We want crunch, not mush!
⏱️ 2 min
7
Pour in your pre-mixed sauce. Stir quickly to coat everything evenly. Let it bubble and thicken slightly, about 30 seconds. This is where the magic happens, the flavor explosion!
⏱️ 1 min
8
Finally, add the holy basil leaves. Stir-fry for just 15-30 seconds until the basil wilts. Do not overcook! We want that fresh, aromatic basil punch. Now we serve!
⏱️ 1 min
9
Serve this incredible Spicy Thai Basil Chicken immediately over fluffy white rice. Top each serving with a perfectly fried sunny-side up egg with crispy edges. Garnish with fresh cilantro and a generous drizzle of crispy chili oil for an extra kick. This is 10 out of 10, holy cow! Enjoy, my friends!
⏱️ 3 min