Thai Basil Chicken (Gai Pad Krapow)

• 1 pound ground chicken
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 Thai chilies, minced (or 1/2 teaspoon red pepper flakes)
• 1/2 cup roughly chopped Thai basil leaves
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 2 eggs, optional
• 2 tablespoons oyster sauce (optional)
• 2 tablespoons chopped scallions, for garnish

Steps

1. 1 Heat oil in a large skillet or wok over medium-high heat.
2. 2 Add garlic, ginger, and chilies; stir-fry for about 30 seconds until fragrant.
3. 3 Add ground chicken, breaking it apart with a spatula, and cook until no longer pink, about 5 minutes.
4. 4 Stir in soy sauce, fish sauce, and sugar, cooking for another 2 minutes.
5. 5 Toss in the basil leaves and oyster sauce (if using); cook just until basil is wilted.
6. 6 If using eggs, quickly fry them in the pan edges like sunny-side up and serve on top.
7. 7 Garnish with chopped scallions and serve immediately.

Nutrition

Tips

• For extra heat, add more Thai chilies.
• Use regular basil if Thai basil is unavailable.
• Serve with steamed jasmine rice for a complete meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to maintain texture.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a side of cucumber salad for a refreshing contrast.

FAQ