Spicy Thai Basil Chicken, or Pad Krapow Gai, is a classic Thai street food dish known for its intense flavors and quick preparation. It’s a delightful blend of spicy, savory, and slightly sweet flavors, with tender chicken pieces stir-fried in a sauce made from garlic, chilies, and soy sauce. Fresh Thai basil leaves give this dish a fragrant, herbal note, balancing out the heat. Perfect when served with steamed jasmine rice and a fried egg on top, this dish is a delicious way to bring authentic Thai flavors to your home kitchen.
Ingredients:
- 1 lb chicken breast or thighs, finely chopped
- 2 tbsp vegetable oil
- 6-8 garlic cloves, minced
- 3-4 Thai bird chilies, chopped (adjust to heat preference)
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/4 cup chicken broth or water
- 1 cup fresh Thai basil leaves
- Cooked jasmine rice, for serving
- Fried egg (optional)
Instructions:
- Heat oil in a large skillet or wok over medium-high heat. Add the minced garlic and chopped chilies, and stir-fry until fragrant, about 30 seconds.
- Add the chicken, and stir-fry until it begins to brown, breaking it apart with a spatula, about 4-5 minutes.
- Toss in the onions and bell pepper, and stir-fry until they soften, about 2 minutes.
- Mix the sauces: In a small bowl, combine the oyster sauce, soy sauce, fish sauce, and sugar. Pour the sauce mixture into the skillet and stir well to coat the chicken and vegetables.
- Add the chicken broth (or water) and cook for another 2 minutes to allow the sauce to thicken slightly.
- Stir in the Thai basil leaves and cook just until they wilt, about 30 seconds.
- Serve hot, alongside steamed jasmine rice. Top with a fried egg if desired for an authentic touch.
Enjoy this deliciously spicy and aromatic Thai dish!
