Ingredients
- Ground chicken: 1 pound
- Thai basil: 2 cups, packed
- Garlic: 4 cloves, minced
- Bird's eye chilies: 2-4, finely chopped (adjust to spice preference)
- Soy sauce: 2 tablespoons
- Fish sauce: 1 tablespoon
- Oyster sauce: 1 tablespoon
- Sugar: 1 teaspoon
Instructions
- Step 1: Heat oil in a wok or large skillet over medium-high heat. Add the minced garlic and chopped chilies and stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
- Step 2: Add the ground chicken to the wok and break it apart with a spatula. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Step 3: Add the soy sauce, fish sauce, oyster sauce, and sugar to the wok. Stir-fry to combine the sauce with the chicken, ensuring everything is well coated.
- Step 4: Add the Thai basil to the wok and stir-fry until the basil is wilted and fragrant, about 1-2 minutes.
- Step 5: Remove from heat and serve immediately over rice. A fried egg on top is a common and delicious addition.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat Pad Krapow Gai in a skillet over medium heat, adding a splash of water if needed to prevent it from drying out.
- Serve this dish with a side of jasmine rice and a crispy fried egg for a truly authentic Thai experience.
- Don't be shy with the Thai basil; the more you add, the more fragrant and flavorful your Pad Krapow Gai will be!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American