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Quick Thai-Style Basil Chicken (Pad Krapow Gai)

Quick Thai-Style Basil Chicken (Pad Krapow Gai)

Lunch
Prep Time
20min
Cook Time
10min
Servings
2
Calories
580
Chef's Note

This recipe moves incredibly fast once the heat is on. By following the 'Physical Prep' step and mixing your sauce beforehand, you avoid the panic of measuring liquids while your garlic and chilies are at risk of burning in the high-heat wok.

Tags
Thai
Stir-fry
High-protein
Quick
Mise en place
Chicken
Spicy
Ingredients

  • 1 lb Ground chicken

  • 4 cloves Garlic cloves, minced

  • 2 whole Thai bird's eye chilies, minced

  • 1 large Shallot, thinly sliced

  • 2 tbsp Oyster sauce

  • 1 tbsp Light soy sauce

  • 1 tsp Dark soy sauce

  • 1 tsp Granulated sugar

  • 1 cup Fresh Thai basil leaves (or Holy Basil)

  • 3 tbsp Vegetable oil

  • 2 whole Large eggs

  • 2 cups Cooked jasmine rice

Instructions
  • 1

    Perform your Recipe Audit: Ensure you have a wok or large heavy skillet, a small bowl for the sauce, and small ramekins for the aromatics.

  • 2

    Physical Prep: In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, and sugar until the sugar is dissolved.

  • 3

    Physical Prep: Mince the garlic and chilies together. Slice the shallots. Pick the basil leaves from the stems and measure them out.

  • 4

    Chronological Organization: Line up your components near the stove in this order: oil and eggs, aromatics (garlic/chili/shallot), ground chicken, sauce mixture, and basil.

  • 5

    Heat 1 tablespoon of oil in the wok over high heat. Crack the eggs into the pan and fry until the whites are crispy and brown on the edges but the yolk is still runny. Remove and set aside.

  • 6

    Add the remaining 2 tablespoons of oil to the hot wok. Add the garlic, chilies, and shallots. Stir-fry for 30 seconds until fragrant—do not let the garlic burn.

  • 7

    Add the ground chicken to the wok, breaking it into small bits with a spatula. Cook until the chicken is browned and cooked through, about 3-4 minutes.

  • 8

    Pour the pre-mixed sauce over the chicken. Stir-fry for 1 minute until the sauce thickens slightly and coats the meat evenly.

  • 9

    Turn off the heat. Immediately add the basil leaves and toss for 30 seconds until just wilted by the residual heat.

  • 10

    Divide the rice between two plates. Top with the basil chicken and a fried egg. Serve immediately.

Nutrition Information (per serving)
580
Calories
38g
Protein
48g
Carbs
26g
Fat
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