Pad Krapow Gai (Thai Basil Chicken)
User Reviews
5
-
Prep Time
20 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
135 kcal
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Course
Main Course
Pad Krapow Gai (Thai Basil Chicken)
Description
This Pad Krapow Gai (Thai Basil Chicken) involves stir-frying a fragrant mix of minced shallots, garlic, and Thai chilies in oil before adding ground chicken and cooking until no longer pink. A sauce combining chicken broth, oyster sauce, light and dark soy sauces, fish sauce, and sugar is added to coat the meat and meld flavors. The dish is finished by folding in plenty of fresh Thai basil leaves off heat to gently wilt them and impart their distinctive aroma. The result is a savory, slightly spicy chicken dish with tender bits of meat and a fresh herbal note. Traditionally served hot with steamed white rice and topped with a fried egg, it balances spice and richness. Adjust chili quantity to your taste. Stirring off heat at the end ensures the basil remains bright and not overcooked.
Ingredients
- ¼ C chicken broth or water
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce light
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 2 teaspoon granulated sugar or honey
- 2 tablespoon vegetable oil
- 1 medium shallot minced
- 6 cloves garlic minced
- 4-5 Thai chilies to your taste (if you can't tolerate spicy, reduce the amount)
- 300 g ground chicken
- large handful basil leaves reserve a few for garnishing, Thai variety
For serving:
- white rice steamed
- 4 egg fried
Instructions
- In a small bowl, whisk together the chicken broth, oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar. Set aside.
- Heat up a large frying pan or wok and add in 2 tablespoon oil.
- Add in the shallots, garlic, Thai chilies and quickly stir fry until fragrant, about 1 minute.
- Next, add in the ground chicken and break it up with a wooden spoon. Cook until no longer pink, about 2-3 minutes.
- Pour in the chicken broth mixture and stir to coat the chicken. Be sure to scrape off any brown bits on the bottom of the pan. Continue to cook.
- When most of the chicken broth has evaporated, turn off the heat and add in a large handful of Thai basil.
- Stir to incorporate the basil into the chicken as the residual heat will continue to wilt the basil. Remove from heat.
- Serve the Thai Basil Chicken with fresh hot steamed rice and a fried egg. Garnish with additional basil leaves. Best served hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 15g | 30% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 926mg | 39% |
| Potassium | 471mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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