Background and History
Pad Krapow Gai, commonly known as Spicy Thai Basil Chicken, is a beloved Thai dish known for its bold, aromatic flavors. This stir-fry dish combines the heat of Thai bird’s eye chili peppers with the sweet and savory notes of oyster sauce, creating a mouthwatering fusion that’s a staple of Thai street food.
- 1 lb (450g) ground chicken or thinly sliced chicken breast
- 2 tablespoons vegetable oil
- 4-6 cloves garlic, minced
- 2-5 Thai bird’s eye chili peppers, minced (adjust to your desired spice level)
- 1 cup fresh Thai basil leaves
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- Jasmine rice, for serving
Time: 20 minutes
Cooking Time: 15 minutes
- Heat vegetable oil in a wok or a large skillet over high heat.
- Add minced garlic and Thai chili peppers. Stir-fry for about 30 seconds or until fragrant.
- Add ground chicken (or sliced chicken breast) and stir-fry until it’s no longer pink, breaking it into smaller pieces as it cooks.
- In a small bowl, mix oyster sauce, soy sauce, fish sauce, and sugar. Pour this sauce over the chicken and stir-fry for another 2-3 minutes.
- Turn off the heat and add fresh Thai basil leaves. Toss everything together until the basil wilts from the residual heat.
- Serve the Spicy Thai Basil Chicken over jasmine rice and enjoy.
Nutrition Facts (Per Serving)
- Calories: 250
- Protein: 25g
- Carbohydrates: 7g
- Fat: 14g
- Fiber: 1g
- Adjust the number of Thai chili peppers to control the spiciness. Be cautious; they can be extremely hot.
- Thai basil leaves provide an authentic flavor, but you can use Italian basil as an alternative.
- Feel free to add other vegetables like bell peppers or green beans for extra crunch and color.
- Check for potential allergens in the sauces used in the recipe, and exercise caution accordingly.