Description
Spicy Basil Chicken, also known as Pad Kra Pao, is a quintessential Thai dish that’s bursting with flavor. The combination of fragrant garlic, fiery bird’s eye chilies, and aromatic basil creates a delightful harmony that makes every bite exciting. The glossy stir-fried chicken, coated in a savory-sweet sauce, is perfectly balanced and topped off with a crispy fried egg.
Ingredients
350 g Chicken mince (thigh/breast), about 12oz (or chicken small dices)
1 cup Basil leaves (Thai Holy Basil/Sweet/Italian Basil)
4–5 cloves Garlic
4–5 Bird’s eye chilies
2 Eggs
¼ tsp Black pepper
1–2 tbsp Vegetable oil
Stir Fry Sauce:
1 tsp Light soy sauce
1 tbsp Oyster sauce
1 tbsp Fish sauce
½ tsp Dark soy sauce
1 tbsp Brown/white sugar
Instructions
Finely chop the garlic cloves and bird’s eye chilies. Set aside.
In a mixing bowl, combine all the sauce ingredients. Mix well and set aside.
Heat a pan over medium heat, drizzle in the vegetable oil, and add the chopped garlic. Stir for a few seconds, then add the chopped chilies. Continue stirring for another few seconds.
Add the minced chicken to the pan and stir-fry over medium-high heat until the chicken changes color. Pour in the stir-fry sauce mixture and continue to cook for 1-2 minutes, until the chicken becomes glossy.
Add the basil leaves and black pepper, stirring for about 1 minute. Remove from heat.
Serve the Spicy Basil Chicken over a bed of steamed jasmine rice, and top with crispy fried eggs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350