Thai 15 min

Thai Basil Chicken (Pad Krapow Gai)

Name: Thai Basil Chicken (Pad Krapow Gai)
Total time: 15 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1.5 lbs ground chicken; 1 cup fresh Thai basil leaves (or regular basil); 6 cloves garlic, minced; 2 Thai chilies or 1 serrano, minced; 3 tablespoons oyster sauce; 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 teaspoon brown sugar; 2 tablespoons vegetable oil; 4 fried eggs for serving; Jasmine rice for serving

quickhigh-proteinspicyone-pan

Ingredientsfor 2

380

Cal

40g

Protein

14g

Carbs

18g

Fat

11.5 lbs ground chicken
21 cup fresh Thai basil leaves (or regular basil)
36 cloves garlic, minced
42 Thai chilies or 1 serrano, minced
53 tablespoons oyster sauce
62 tablespoons soy sauce
71 tablespoon fish sauce
81 teaspoon brown sugar
92 tablespoons vegetable oil
104 fried eggs for serving
11Jasmine rice for serving

Order ingredients on Instacart

Instructions

1
Mix oyster sauce, soy sauce, fish sauce, and brown sugar in a small bowl until the sugar dissolves. This is your flavor bomb sauce.
2
Heat vegetable oil in a wok over very high heat until smoking. Add garlic and chilies and stir-fry 30 seconds until fragrant and starting to turn golden. Add ground chicken and press flat against the wok. Cook undisturbed 2 minutes until the bottom browns and crisps, then stir-fry aggressively breaking up clumps, 3–4 more minutes until all the chicken is cooked and some pieces are crispy.
3
Pour in the sauce and toss to coat. Cook 1–2 minutes until the sauce is absorbed and slightly caramelized. Remove from heat and immediately fold in the fresh basil leaves — the residual heat will wilt them without turning them black.
4
Fry eggs in a separate pan in hot oil until the whites are crispy at the edges and the yolk is runny. Serve the Thai basil chicken over jasmine rice, topped with a fried egg. The runny yolk mixing into the spicy chicken is the authentic experience.