Spicy Thai Basil Chicken (Pad Krapow Gai) recipe

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Ingredients

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Nutrition Info

715.4 calories
carbohydrate: 58.6 g
cholesterol: 155.9 mg
fat: 30 g
fiber: 1.4 g
protein: 49.8 g
saturatedFat: 6.5 g
servingSize: -
sodium: 1181.9 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.

  2. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet, cook and stir until sauce begins to caramelize, about 1 minute.

  3. Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.

  4. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Recipe Yield

2 servings

Recipe Note

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

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