Thai Basil Chicken

Thai Basil Chicken, known as ‘Pad Krapow Gai’, is a vibrant and aromatic dish that’s a staple in Thai cuisine. Our dish features stir-fried chicken morsels mingling with the spicy warmth of Thai chilies and the anise-like sweetness of basil. The dish is brought together with a savory sauce of soy, oyster sauce, and a hint of sugar, creating a perfect balance of flavors.

Recipe

  1. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.

  2. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes.

  3. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes.

  4. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.

  5. Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.

  6. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Ingredients

  • 1/3 cup chicken broth

  • 1 tablespoon oyster sauce

  • 1 tablespoon soy sauce, or as needed

  • 2 teaspoons fish sauce

  • 1 teaspoon white sugar

  • 1 teaspoon brown sugar

  • 2 tablespoons vegetable oil

  • 1 pound skinless, boneless chicken thighs, coarsely chopped

  • 1/4 cup sliced shallots

  • 4 cloves garlic, minced

  • 2 tablespoons minced Thai chilies, Serrano, or other hot pepper

  • 1 cup very thinly sliced fresh basil leaves

  • 2 cups hot cooked Jasmin rice

Equipment

  • Large sauté pan

  • Measuring cups

  • Tbs/Tsp

  • Small mixing bowl