Thai Basil Chicken Stir-fry (Pad Krapow Gai)
Thai Basil Chicken Stir-fry (Pad Krapow Gai)
Ingredients
For the Stir-fry Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1/4 cup chicken stock
For the Stir-fry
- 1 1/2 pounds boneless, skinless chicken thigh, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 4 garlic, cloves, minced
- 3 Thai chilies, chopped (or more, to taste)
- 1 cup fresh Thai basil leaves, packed
For Serving
- 3 cups jasmine rice, cooked
- 4 eggs
- 2 tablespoons vegetable oil, for frying eggs
- 1/4 cup fresh Thai basil leaves, for garnish
Instructions
- 1
In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce, fish sauce, and chicken stock. Whisk until thoroughly mixed. Set aside.
⏱️ 2 min
- 2
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering.
⏱️ 1 min
- 3
Add the chicken pieces to the hot wok and stir-fry for 3-5 minutes, or until they start to brown around the edges and are mostly cooked through.
⏱️ 5 min
- 4
Add the minced garlic and chopped Thai chilies to the wok with the chicken. Stir-fry for another 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Pour the prepared stir-fry sauce into the wok. Continue to stir-fry for 2-3 minutes, allowing the sauce to thicken and coat the chicken.
⏱️ 3 min
- 6
Remove the wok from the heat. Add the packed fresh Thai basil leaves and toss until the basil wilts and is evenly distributed throughout the stir-fry.
⏱️ 2 min
- 7
In a separate pan, heat 2 tablespoons of vegetable oil over medium-high heat. Fry the eggs, one at a time, until the whites are set and the yolks are still runny. Season with a pinch of salt and pepper, if desired.
⏱️ 5 min
- 8
Serve the Thai basil chicken stir-fry immediately over freshly steamed jasmine rice. Top each serving with a fried egg and garnish with a few fresh Thai basil leaves.
Kitchen Tools
Nutrition Facts (per serving)
Thai Basil Chicken Stir-fry (Pad Krapow Gai)
Ingredients
For the Stir-fry Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1/4 cup chicken stock
For the Stir-fry
- 1 1/2 pounds boneless, skinless chicken thigh, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 4 garlic, cloves, minced
- 3 Thai chilies, chopped (or more, to taste)
- 1 cup fresh Thai basil leaves, packed
For Serving
- 3 cups jasmine rice, cooked
- 4 eggs
- 2 tablespoons vegetable oil, for frying eggs
- 1/4 cup fresh Thai basil leaves, for garnish
Instructions
- 1
In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce, fish sauce, and chicken stock. Whisk until thoroughly mixed. Set aside.
⏱️ 2 min - 2
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering.
⏱️ 1 min - 3
Add the chicken pieces to the hot wok and stir-fry for 3-5 minutes, or until they start to brown around the edges and are mostly cooked through.
⏱️ 5 min - 4
Add the minced garlic and chopped Thai chilies to the wok with the chicken. Stir-fry for another 1-2 minutes until fragrant.
⏱️ 2 min - 5
Pour the prepared stir-fry sauce into the wok. Continue to stir-fry for 2-3 minutes, allowing the sauce to thicken and coat the chicken.
⏱️ 3 min - 6
Remove the wok from the heat. Add the packed fresh Thai basil leaves and toss until the basil wilts and is evenly distributed throughout the stir-fry.
⏱️ 2 min - 7
In a separate pan, heat 2 tablespoons of vegetable oil over medium-high heat. Fry the eggs, one at a time, until the whites are set and the yolks are still runny. Season with a pinch of salt and pepper, if desired.
⏱️ 5 min - 8
Serve the Thai basil chicken stir-fry immediately over freshly steamed jasmine rice. Top each serving with a fried egg and garnish with a few fresh Thai basil leaves.