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Thai Basil Chicken

Pad Krapao Gai. Ground chicken stir-fried with Thai holy basil, garlic, chili, and a savory-sweet sauce. Served over jasmine rice with a fried egg on top.

DinnerThaiEasy

10 min

Prep

10 min

Cook

20 min

Total

Servings

Easy

Difficulty

Instructions

Mix the soy sauce, oyster sauce, fish sauce, and brown sugar in a small bowl. Set aside.

Heat 1 tbsp oil in a wok or large skillet over high heat until smoking. Add the garlic and chilies, stir for 15 seconds.

Tip: Adjust the number of chilies to your heat preference. Remove seeds for less heat, or skip them entirely for a mild version.

Add the ground chicken and stir-fry, breaking it into small pieces, for 4-5 minutes until cooked through and starting to brown.

Pour in the sauce mixture and stir-fry for 1 minute. Remove from heat and fold in the Thai basil until just wilted.

In a separate skillet, fry the eggs in the remaining oil until the edges are crispy and the yolk is still runny.

Serve the chicken over jasmine rice, topped with a fried egg.

Nutrition per Serving

520kcal

Calories

36g

Protein

46g

Carbs

20g

Fat

Fiber

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Thai Basil Chicken

Ingredients

Instructions

Nutrition per Serving

Tags

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