Chicken Pad Kra Pao (Thai Basil Chicken)
Ingredients
- For the Chicken Pad Kra Pao:
- 1 lb (450 g) ground chicken (or finely chopped chicken breast/thighs)
- 2 tbsp vegetable oil
- 5–6 cloves garlic, minced
- 3–5 Thai bird’s eye chilies, finely chopped (adjust to taste)
- 1 small onion, sliced
- 1 red bell pepper, sliced (optional)
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp sugar or palm sugar
- 1/4 cup chicken broth or water
- 1 cup fresh Thai basil leaves (holy basil preferred)
- Optional for Serving:
- Steamed jasmine rice
- 4 fried eggs (sunny-side up)
Instructions
- Prepare Ingredients: Mince garlic and chilies, slice onion and bell pepper, and pick fresh basil leaves.
- Heat Oil and Aromatics: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add garlic and chilies; stir-fry for 30 seconds until fragrant.
- Cook the Chicken: Add ground chicken and stir-fry until it starts to brown and is mostly cooked through (4–5 minutes). Break up any large clumps with a spatula.
- Add Vegetables: Add sliced onions and bell peppers; stir-fry for 2–3 minutes until slightly tender but still crisp.
- Add Sauce: Mix in soy sauce, fish sauce, oyster sauce, sugar, and chicken broth. Stir-fry for 1–2 minutes until chicken is fully coated and sauce slightly thickens.
- Add Basil: Turn off heat and stir in fresh Thai basil leaves. Toss until wilted and fragrant.
- Serve: Serve over steamed jasmine rice. Top each serving with a crispy fried egg. Spoon some sauce over the rice and egg for maximum flavor.