Thai Basil Chicken Stir-Fry (Pad Krapow Gai)
A classic street-food favorite that balances spicy Thai chilies with the peppery aroma of fresh holy basil. This quick-cooking stir-fry features savory minced chicken in a glossy, umami-rich sauce.
Ingredients
Ingredients
- 1.5 lb ground chicken can also use finely hand-minced chicken breast
- 2 cups fresh holy basil leaves Thai sweet basil can be substituted if holy basil is unavailable
- 6 cloves garlic finely minced
- 4 whole Thai bird's eye chilies sliced or pounded into a paste
- 2 tbsp oyster sauce
- 1 tbsp soy sauce light or regular
- 2 tsp dark soy sauce for color and depth
- 1 tsp fish sauce adds essential salty funk
- 1 tsp sugar granulated or palm sugar
- 2 tbsp vegetable oil high smoke point oil
Notes
Store leftovers in an airtight container for up to 3 days. To make ahead, prep the sauce and chop the aromatics in advance. For a less spicy version, deseed the chilies or reduce the quantity to 1-2 pieces. Do not overcook the basil or it will lose its peppery floral aroma.