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Chicken with Holy Basil
Dive into the vibrant flavors of Thailand with this Chicken with Holy Basil recipe. Tender chicken breast is stir-fried with aromatic garlic and fiery bird's eye chilies, all brought together by a savory sauce that includes fish sauce, oyster sauce, and soy sauce. Topped with fragrant holy basil leaves, this dish is a delightful harmony of taste and texture. Traditionally known as 'Pad Krapow Gai,' this dish is a favorite street food in Thailand, often served with a side of jasmine rice and a fried egg, making it a complete and satisfying meal.
Ingredients
- Vegetable oil
- 2 tablespoons
- Sugar
- 1 teaspoon
- Soy sauce
- 1 tablespoon
- Oyster sauce
- 1 tablespoon
- Fish sauce
- 1 tablespoon
- Bird's eye chili
- 2, sliced (adjust to taste)
- Garlic
- 3 cloves, minced
- Holy basil leaves
- 1 cup, packed
- Chicken breast
- 1 pound, thinly sliced
- Cooked jasmine rice
- for serving
- Egg (optional)
- 1, fried (for serving)
Instructions
- In a wok or large skillet, heat the vegetable oil over high heat until shimmering.
- Add the minced garlic and sliced bird's eye chili to the hot oil. Stir-fry for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the sliced chicken breast to the wok and stir-fry for 5-6 minutes or until the chicken is fully cooked and no longer pink in the center.
- In a small bowl, mix together the fish sauce, oyster sauce, soy sauce, and sugar until well combined.
- Pour the sauce mixture into the wok with the chicken and stir-fry for an additional 2 minutes, ensuring the chicken is well coated.
- Add the holy basil leaves to the wok and stir-fry for another minute, until the leaves are wilted but still vibrant.
- Remove from heat and serve hot over a bed of steamed jasmine rice.
- If desired, top with a fried egg for an extra touch of authenticity and richness.
Tips
- For a sweeter version, you can increase the sugar slightly.
- Feel free to add vegetables like bell peppers or snap peas for added color and nutrition.
- If you prefer a milder dish, reduce the amount of bird's eye chili or substitute it with a milder chili variety.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 10 minutes Cook Time: 15 minutes Calories: 400 Fat: 15g Carbs: 30g Protein: 35g Sodium: 800mg Sugar: 2g
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