Pad Krapow Gai
Pad Krapow Gai
Ingredients
For the Stir-fry
- 200 g chicken thigh, minced
- 1 tablespoon oil
- 4-5 cloves garlic, minced
- 2-3 pieces birds eye chilli, sliced
- 1/2 onion, sliced
- 1/2 red bell pepper, sliced
- 1/4 cup water
- 1 cup holy basil
For the Sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, (optional)
Instructions
- 1
Prepare all ingredients: Mince the chicken thigh, mince the garlic, slice the birds eye chilli, slice the onion, and slice the red bell pepper.
⏱️ 10 min
- 2
In a small bowl, combine all sauce ingredients: 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, and 1/2 teaspoon chicken powder. Add 1/4 teaspoon MSG if desired. Mix these ingredients well until thoroughly combined.
⏱️ 3 min - 3
Heat 1 tablespoon of oil in a pan or wok over medium-high heat.
⏱️ 1 min
- 4
Add the minced garlic and sliced birds eye chilli to the hot oil. Stir-fry for about 30 seconds to 1 minute, until fragrant.
⏱️ 1 min
- 5
Add the minced chicken thigh to the pan. Break it up with your spatula and stir-fry for 3-5 minutes until it is cooked through and no longer pink.
⏱️ 4 min
- 6
Add the sliced onion and red bell pepper to the pan. Continue to stir-fry for 2-3 minutes until the vegetables are slightly softened but still retain some crunch.
⏱️ 3 min
- 7
Pour the prepared sauce mixture into the pan. Stir well to ensure the chicken and vegetables are evenly coated with the sauce.
⏱️ 1 min
- 8
Add 1/4 cup of water to the pan. Stir and allow the mixture to simmer briefly for 1-2 minutes, letting the sauce thicken slightly.
⏱️ 2 min
- 9
Add 1 cup of holy basil to the pan. Stir-fry for about 30 seconds to 1 minute, until the basil leaves are wilted.
⏱️ 1 min
- 10
Serve the Thai Basil Chicken hot, typically with steamed rice and a fried egg (not included in ingredients).
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pad Krapow Gai
For the Stir-fry
- 200 g chicken thigh, minced
- 1 tablespoon oil
- 4-5 cloves garlic, minced
- 2-3 pieces birds eye chilli, sliced
- 1/2 onion, sliced
- 1/2 red bell pepper, sliced
- 1/4 cup water
- 1 cup holy basil
For the Sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, (optional)
Instructions
- 1
Prepare all ingredients: Mince the chicken thigh, mince the garlic, slice the birds eye chilli, slice the onion, and slice the red bell pepper.
⏱️ 10 min - 2
In a small bowl, combine all sauce ingredients: 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, and 1/2 teaspoon chicken powder. Add 1/4 teaspoon MSG if desired. Mix these ingredients well until thoroughly combined.
⏱️ 3 min - 3
Heat 1 tablespoon of oil in a pan or wok over medium-high heat.
⏱️ 1 min - 4
Add the minced garlic and sliced birds eye chilli to the hot oil. Stir-fry for about 30 seconds to 1 minute, until fragrant.
⏱️ 1 min - 5
Add the minced chicken thigh to the pan. Break it up with your spatula and stir-fry for 3-5 minutes until it is cooked through and no longer pink.
⏱️ 4 min - 6
Add the sliced onion and red bell pepper to the pan. Continue to stir-fry for 2-3 minutes until the vegetables are slightly softened but still retain some crunch.
⏱️ 3 min - 7
Pour the prepared sauce mixture into the pan. Stir well to ensure the chicken and vegetables are evenly coated with the sauce.
⏱️ 1 min - 8
Add 1/4 cup of water to the pan. Stir and allow the mixture to simmer briefly for 1-2 minutes, letting the sauce thicken slightly.
⏱️ 2 min - 9
Add 1 cup of holy basil to the pan. Stir-fry for about 30 seconds to 1 minute, until the basil leaves are wilted.
⏱️ 1 min - 10
Serve the Thai Basil Chicken hot, typically with steamed rice and a fried egg (not included in ingredients).
⏱️ 1 min