Thai Basil Chicken
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Thai basil chicken — pad kra pao — is arguably Thailand's most beloved street food dish. Ground chicken is stir-fried with fragrant garlic and Thai chilies, then sauced with oyster sauce and fish sauce before a generous handful of fresh basil is tossed in at the last moment. The whole thing takes under 15 minutes and produces an aromatic, slightly spicy, deeply savory result that's absolutely addictive.
Ingredients
- 1.5 lbs ground chicken
- 2 cups fresh Thai basil leaves (or Italian basil)
- 5 cloves garlic, minced
- 2-4 Thai chilies or 1 jalapeño, thinly sliced
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- Jasmine rice for serving
- 1 fried egg per serving (optional but traditional)
Instructions
- Mix oyster sauce, fish sauce, soy sauce, and sugar in small bowl; set aside
- Heat oil in wok or large skillet over high heat until shimmering
- Add garlic and chilies; stir-fry 30 seconds until fragrant
- Add ground chicken and cook, breaking apart, until cooked through, about 5 minutes
- Pour sauce over chicken and toss to coat
- Add Thai basil and toss 30 seconds until just wilted
- Serve immediately over jasmine rice with a fried egg on top
Notes
Thai basil has a more peppery, anise-like flavor than Italian basil and is worth seeking out at Asian grocery stores. Italian basil works as a substitute but gives a milder result.
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