Recipe

Spicy Thai Basil Chicken (Pad Krapow Gai)

Got a new favorite recipe that I’m excited to share! Pad Krapow Gai! Sounds exotic right? Well, it is, sort of. But exotic doesn’t mean difficult. This is going in my once a week dinner round-up. Comes together easily and is relatively healthy. And this is the first dish I’ve made in as long as I can remember that the entire house loved and there were NO leftovers. KEEPER ALERT!

Spicy Thai Basil Chicken (Pad Krapow Gai)

Original recipe found at All Recipes: Spicy Thai Basil Chicken (Pad Krapow Gai)

Spicy Thai Basil Chicken (Pad Krapow Gai)

Ingredients

Ingredient Checklist

  • ⅓ cup chicken broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce, or as needed
  • 2 teaspoons fish sauce
  • 1 teaspoon white sugar
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetable oil
  • 1 pound skinless, boneless chicken thighs, coarsely chopped
  • ¼ cup sliced shallots
  • 4 cloves garlic, minced
  • 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
  • 1 cup very thinly sliced fresh basil leaves
  • 2 cups hot cooked rice

Directions

Instructions Checklist

  • Step 1Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
  • Step 2Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
  • Step 3Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
  • Step 4Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Chef’s Note:

Makes 2 large or 4 small portions.

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