Description
A quick and flavorful Thai stir-fry with ground chicken, garlic, chilies, and fresh basil in a savory sauce, served over jasmine rice for a classic street food experience.
Ingredients
Units
Scale
- 1 lb ground chicken
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 2 Thai bird’s eye chilies, chopped (adjust to taste)
- 1 small onion, sliced (optional)
- 1 red bell pepper, sliced (optional)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/4 cup water or chicken broth
- 1 cup Thai basil leaves
- Cooked jasmine rice, for serving
Instructions
- Heat oil in a wok over medium-high heat. Add garlic and chilies, stir-fry until fragrant.
- Add onion and bell pepper if using, stir-fry 1–2 minutes.
- Add chicken, cook while breaking up until browned and cooked through, about 4–5 minutes.
- Stir in soy sauce, fish sauce, oyster sauce, sugar, and water/broth. Simmer 2 minutes.
- Remove from heat, stir in basil leaves until wilted.
- Serve hot over jasmine rice.
Notes
- Use Thai holy basil for authentic flavor if available.
- Adjust chilies based on heat preference.
- Top with a fried egg to make it traditional Pad Krapow Gai.
- Leftovers store well for next-day meals.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 95 mg