John Washington
Classic Thai Basil Chicken Stir-Fry
Thai Basil Chicken, or Pad Krapow Gai, is a popular Thai street food dish that is beloved for its aromatic and flavorful profile. This dish features succulent chicken pieces stir-fried with garlic, chilies, and vibrant Thai basil leaves, all enveloped in a savory sauce. Typically served over rice and often topped with a fried egg, it’s a quick and delicious meal that brings the essence of Thai cuisine to your table.
Ingredients:
– 500 grams of boneless chicken thighs or breasts, cut into bite-sized pieces
– 2 tablespoons of vegetable oil
– 1 cup of Thai basil leaves
– 4 cloves of garlic, minced
– 3-4 Thai chilies, finely chopped (adjust to taste)
– 1 tablespoon of oyster sauce
– 1 tablespoon of soy sauce
– 1 tablespoon of fish sauce
– 1 teaspoon of sugar
– Jasmine rice, for serving
– Optional: Fried egg, for topping
Instructions:
1. Prepare the Ingredients: Wash and prep all ingredients. Slice the chicken into bite-sized pieces, mince the garlic, and finely chop the chilies.
2. Cooking the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and chilies, and stir-fry for about 30 seconds until fragrant.
3. Add the Chicken: Increase the heat to high, and add the chicken pieces to the skillet. Stir-fry until the chicken is cooked through and no longer pink, about 5-7 minutes.
4. Mix the Sauce: In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, and sugar until well combined.
5. Combine and Cook: Pour the sauce mixture over the cooked chicken and stir well to ensure the chicken is evenly coated. Add the Thai basil leaves and continue to stir-fry for another 1-2 minutes until the basil is wilted and aromatic.
6. Serve: Serve the Thai Basil Chicken hot, over a bed of jasmine rice. For an authentic touch, top it with a crispy fried egg and enjoy!
This quick and flavorful dish is perfect for a weeknight dinner, delivering a taste of Thailand right to your kitchen.
