Quickly whip up your new favorite Asian dish, Thai Basil Chicken. This Pad Kra Pao is loaded with salty, sticky, sharp, and spicy, featuring the star ingredient – 'holy' basil.
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INGREDIENTS
Thai Basil Stir Fry
½cupbrown onion or shallot, diced or shallots roughly chopped
8ozground chicken
5garlic cloves
½cupThai basil or regular basil, see notes
1mediumred chili, chopped roughly
1mediummild hot green pepper,, chopped
Avocado oil for cooking
Sauce
1tablespoonlight soy sauce, gluten-free if needed
1tablespoondark soy sauce low sodium if possible and gluten-free if using
1tablespoonmaple syrup or 2 teaspoon liquid honey
1teaspoongarlic chili sauce or sriracha, or other hot sauce, see notes
1tablespoonoyster sauce
1tablespoonfish sauce
For serving
1cupuncooked rice for serving
2-3stalks of green onion for garnish
More basil leaves
Sesame seeds
Prawn crackers
2fried eggs
INSTRUCTIONS
Begin by finely chopping garlic and green chilies or use a garlic press.
Heat oil in a nonstick pan or wok over medium-high heat. Add onions or shallots, sauté for a few minutes, then add garlic and green chili. Ensure sufficient oil for fragrance.
After 30 seconds, add ground meat. Cook chicken until no longer pink, ensuring it stays juicy without overcooking.
Add sauces, red chili, and basil to the cooked mixture.
Stir until basil wilts, maintaining vibrant color. If it's too dry, add water for more sauce.
Serve over steamed rice with a fried egg for irresistible creaminess.
VIDEO
NOTES
To Store. Refrigerate for 2-3 days.
To Reheat. When reheating in a skillet over medium-low heat, add vegetable or meat broth, or water if the sauce becomes dry and sticky.
For the hot sauce - you can also use something like Valentina or Franks Red Hot.