Thai Basil Chicken (Pad Kra Pao Gai)

• adagok: Yield: 2 servings
• aktív idő: 10 min
• teljes idő: 20 minutes

Hozzávalók

Chicken – 450g , sliced to 2 inch cubes

Garlic – 6 cloves

Bird’s eye chilies - 6

Vegetable oil – 20g

Oyster sauce – 1 tbsp

Fish sauce – 2 tbsp

Dark soy sauce – 2 tsp

Sugar – 1 teaspoon

Chicken powder - ½ tsp

Msg - ½ tsp

Water – 2 tablespoon or as needed

Thai holy basil leaves – 1 cup, packed

Útmutatók

A very short, spicy, saucy stir-fry of ground chicken tossed with garlic, chilies, and flavorful seasonings, then wilted in fragrant basil—served over jasmine rice with a quick chop and fast cooking technique. Total prep-and-cook in about 10–20 minutes—quick under-30-minute Thai dish magic.

Make the chili-garlic paste:

Pound the garlic and chilies in a mortar and pestle until rough (not too smooth, you want texture).

Cook the chicken:

Heat oil in a wok over high heat until shimmering.

Add the chili-garlic paste and stir-fry quickly, about 20–30 seconds until fragrant.

Add the chicken. Stir-fry until it’s cooked through, breaking it up but keeping some texture.

Season:

Add oyster sauce, fish sauce, dark soy sauce, sugar, chicken powder, msg and water

Toss well until chicken is evenly coated, glossy, and fragrant.

Add a splash of water or stock if it looks too dry.

Finish with basil:

Turn off the heat, throw in the holy basil leaves, more bird eye chilies and toss until just wilted (don’t overcook or they’ll lose aroma).

Serve:

Spoon over hot jasmine rice.

Top with a crispy fried egg with runny yolk — this is essential in Thailand.

Prep ingredients first for faster Thai Basil Chicken

This dish moves fast — like lightning in a wok cooking method — so get your prep game strong. Slice those garlic and chilli aromatics, chop the chicken thigh pieces, and have your sauces ready.

Why? Because once the wok hits that high heat, it’s all quick chop, fast cooking, and boom — your fast and easy Thai recipe is ready in no time. A true 10-minute prep-and-cook Thai dish hero.

Use high heat and a hot wok

High heat equals that magical wok-kissed flavor. Crank up the stove, heat your wok until it’s almost smoking, and let the peanut/vegetable/canola oil glide like silk.

The sugar, soy sauce, fish sauce trio is the backbone of your Thai Basil Chicken. Mix in oyster sauce in sauce for depth and maybe a splash of chicken broth in seasoning to thin the sauce if needed.

Aim for that moderately saucy sauce coating — not watery, but just enough to give every bite a kiss of flavor. Remember, it’s all about layering flavors with sauces.