Succulent Thai Basil Stir-Fry with Chicken (Pad Krapow Gai)

Succulent Thai Basil Stir-Fry with Chicken (Pad Krapow Gai)

This popular Thai street food dish, known as **Pad Krapow Gai**, is a delightful mix of spicy, savory, and aromatic flavors. The dish features succulent pieces of chicken stir-fried with aromatic garlic, chilies, fresh Thai basil, and a flavorful sauce. It’s typically served over steamed jasmine rice and often topped with a crispy fried egg. This recipe is quick, easy, and perfect for a weeknight dinner.

Ingredients:

• 500g chicken breast or thigh, thinly sliced
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 3-5 bird’s eye chilies, minced (adjust to taste)
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 cup fresh Thai basil leaves
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar
• Cooked jasmine rice, for serving
• Fried eggs (optional), for serving

Instructions:

1. Heat the vegetable oil in a large pan or wok over medium-high heat.
2. Add the minced garlic and bird’s eye chilies, and stir-fry until fragrant, about 30 seconds.
3. Add the sliced chicken to the pan and cook until it begins to brown, about 3-5 minutes.
4. Add the onion and red bell pepper, and continue to stir-fry until the vegetables are tender, about 3 minutes.
5. In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar.
6. Pour the sauce mixture over the chicken and vegetables, and toss to coat everything evenly. Cook for another 2 minutes until the sauce starts to caramelize slightly.
7. Add the fresh Thai basil leaves to the pan and stir-fry just until they are wilted and fragrant, about 1 minute.
8. Remove from heat and serve immediately over steamed jasmine rice. Optionally, top each serving with a crispy fried egg.

Enjoy your delicious **Thai Basil Stir-Fry with Chicken**! This dish embodies the perfect balance of spicy, sweet, and savory flavors that will transport your taste buds straight to Thailand.

The source of the article is from the blog anexartiti.gr