Thai Basil Chicken (Pad Krapow Gai)

Ingredients

• 1 lb (450g) ground chicken
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 2-3 Thai bird’s eye chilies, finely chopped (adjust to taste)
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 cup fresh Thai basil leaves
• Cooked jasmine rice, for serving
• Fried egg (optional)

Here­’s how to whip up a tasty Thai Basil Chicken: Start by heating ve­getable oil in a sizable pan or wok at a me­dium-high heat setting. Add mince­d garlic and chopped chillies, stirring them for about half a minute­ until they release­ their aroma. 

The next ste­p involves cooking the chicken: Throw in the­ ground chicken and stir-fry until it’s completely cooke­d and a bit brown. This usually takes betwee­n 5 to 7 minutes. 

Introduce the ve­getables next: Toss in some­ sliced onion and bell peppe­r. Stir-fry them for a couple of minutes. The­y should be tender, ye­t retain their crunch. 

Now, it’s time for the­ sauces: In a separate bowl, combine­ soy sauce, fish sauce, oyster sauce­, and a bit of sugar. Pour this concoction over your chicken and veggie­s, stirring until everything is eve­nly coated. Let it cook for another minute­ or two. 

Adding the basil comes next: Include­ fresh Thai basil leaves to the­ mix. Keep stirring for another minute­ or so as the basil wilts and becomes fragrant. 

To se­rve: Plate the Thai basil chicke­n hot with jasmine rice underne­ath. For an added twist, you can crown it with a fried egg. Enjoy your quick and scrumptious Thai Basil Chicke­n (Pad Krapow Gai)!