THAI BASIL CHICKEN STIR-FRY (Pad Kra Pao)
THAI BASIL CHICKEN STIR-FRY (Pad Kra Pao)
Ingredients
For the Stir-Fry Sauce
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons fish sauce
- 1 1/2 teaspoons caster sugar
For the Stir-Fry
- 2 tablespoons neutral oil, to cook
- 450 grams chicken thigh pieces, chopped
- 6 cloves garlic, minced
- 3 Thai chillies, sliced
- 1/4 cup chicken stock
- 1 cup Thai basil leaves, packed
To Serve
- 1 serving steamed jasmine rice
- 1 serving fried eggs
Instructions
- 1
In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce, fish sauce, and caster sugar for the stir-fry sauce. Mix well and set aside.
⏱️ 2 min
- 2
Heat 2 tablespoons of neutral oil in a hot wok over high heat.
⏱️ 1 min
- 3
Add the chopped chicken thigh pieces to the hot wok and stir-fry for 2 to 3 minutes, or until the chicken begins to brown.
⏱️ 3 min
- 4
Add the minced garlic and sliced Thai chillies to the wok. Continue to cook for another 2 minutes, stirring constantly, until the garlic is fragrant.
⏱️ 2 min
- 5
Pour the prepared stir-fry sauce and chicken stock into the wok with the chicken. Stir well to combine.
⏱️ 1 min
- 6
Continue to stir-fry for 2 to 3 minutes, allowing the sauce to thicken and coat the chicken nicely.
⏱️ 3 min
- 7
Remove the wok from the heat. Add the packed Thai basil leaves and extra chilli, if desired. Toss gently until the basil just wilts.
⏱️ 1 min
- 8
Serve the Thai Basil Chicken Stir-Fry hot with steamed jasmine rice and a crispy fried egg on top.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
THAI BASIL CHICKEN STIR-FRY (Pad Kra Pao)
For the Stir-Fry Sauce
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons fish sauce
- 1 1/2 teaspoons caster sugar
For the Stir-Fry
- 2 tablespoons neutral oil, to cook
- 450 grams chicken thigh pieces, chopped
- 6 cloves garlic, minced
- 3 Thai chillies, sliced
- 1/4 cup chicken stock
- 1 cup Thai basil leaves, packed
To Serve
- 1 serving steamed jasmine rice
- 1 serving fried eggs
Instructions
- 1
In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce, fish sauce, and caster sugar for the stir-fry sauce. Mix well and set aside.
⏱️ 2 min - 2
Heat 2 tablespoons of neutral oil in a hot wok over high heat.
⏱️ 1 min - 3
Add the chopped chicken thigh pieces to the hot wok and stir-fry for 2 to 3 minutes, or until the chicken begins to brown.
⏱️ 3 min - 4
Add the minced garlic and sliced Thai chillies to the wok. Continue to cook for another 2 minutes, stirring constantly, until the garlic is fragrant.
⏱️ 2 min - 5
Pour the prepared stir-fry sauce and chicken stock into the wok with the chicken. Stir well to combine.
⏱️ 1 min - 6
Continue to stir-fry for 2 to 3 minutes, allowing the sauce to thicken and coat the chicken nicely.
⏱️ 3 min - 7
Remove the wok from the heat. Add the packed Thai basil leaves and extra chilli, if desired. Toss gently until the basil just wilts.
⏱️ 1 min - 8
Serve the Thai Basil Chicken Stir-Fry hot with steamed jasmine rice and a crispy fried egg on top.
⏱️ 1 min