Teresa's Recipes
Thai Basil Chicken (Pad Krapow Gai)
Experience the vibrant flavors of Thailand with this aromatic Thai Basil Chicken, or Pad Krapow Gai. This beloved street food dish is a delightful stir-fry featuring tender chicken breast, fragrant basil leaves, and a medley of colorful vegetables, all enveloped in a savory and slightly sweet sauce. Traditionally served over steamed rice, this dish is a perfect balance of heat and flavor, making it a favorite among both locals and visitors alike. Dive into a plate of this delicious dish and savor the taste of Thailand's culinary heritage!
Ingredients
- 2 cups, for serving Cooked rice
- 1 pound, thinly sliced Chicken breast
- 2 tablespoons Vegetable oil
- 4 cloves, minced Garlic
- 2-3, sliced (adjust to taste) Thai bird's eye chili
- 1 medium, sliced Onion
- 1 medium, sliced Bell pepper
- 1 cup, packed Fresh basil leaves
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 400
- Fat: 14g
- Carbs: 42g
- Protein: 30g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Begin by preparing your ingredients: slice the chicken breast, onion, and bell pepper, and mince the garlic. Set aside the fresh basil leaves.
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the minced garlic and sliced Thai 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 thinly sliced chicken breast to the wok. Stir-fry for approximately 5-6 minutes, or until the chicken is cooked through and no longer pink.
- In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar until well combined. Pour this sauce mixture into the wok and stir to thoroughly coat the chicken.
- Add the sliced bell pepper and onion to the wok. Continue to stir-fry for an additional 2-3 minutes until the vegetables are slightly tender but still crisp.
- Remove the wok from heat and gently fold in the fresh basil leaves. Stir until the basil wilts and becomes fragrant.
- Serve the Thai Basil Chicken hot over a bed of cooked rice, garnishing with additional basil or sliced chili if desired.
Tips
- For an extra kick, add more bird's eye chilies or a splash of chili sauce.
- Feel free to substitute chicken with ground pork or tofu for a different protein option.
- This dish can be served with a side of cucumber salad for a refreshing contrast.