Description
A vibrant and flavorful dish, Spicy Thai Basil Chicken (Pad Krapow Gai) features tender chicken in a savory sauce enhanced by fresh Thai basil and a kick of Thai bird chilies. Perfect for quick weeknight dinners or impressing guests.
Ingredients
Scale
- 1 pound boneless chicken breast, thinly sliced
- 1 tablespoon fish sauce
- 4 cloves garlic, minced
- 2–3 pieces Thai bird chilies, chopped
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 cup fresh Thai basil leaves
- 1 piece bell pepper, sliced (optional)
- 2 tablespoons vegetable oil
- Cooked jasmine rice (for serving)
Instructions
- Prep the Ingredients: Thinly slice the chicken, mince the garlic, and chop the chilies to taste. Rinse the Thai basil leaves.
- Heat the Oil: In a large skillet or wok, heat vegetable oil over medium-high heat until shimmering.
- Stir-Fry Garlic and Chilies: Add minced garlic and chopped chilies to the heated oil and sauté for about 30 seconds until fragrant.
- Add Chicken: Toss in the sliced chicken and cook until no longer pink, about 5-7 minutes.
- Incorporate Sauces: Pour in fish sauce, soy sauce, oyster sauce, and sugar. Stir gently and cook for another 3 minutes.
- Add Basil and Bell Pepper: Finally, add basil leaves and bell pepper (if using) and stir until the basil wilts. Serve hot over jasmine rice.
Notes
For added flavor, marinate the chicken in fish sauce and garlic before cooking. Fresh Thai basil is key for authenticity.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg