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Pad Krapow Gai

Thai basil chicken stir fry — bold, spicy, and served with steamed rice and a fried egg.

Ingredients

• 1 lb chicken, diced (ground chicken optional)
• 6 cloves garlic, minced
• 2 shallots, minced
• 1–3 Thai chilies (adjust to your spice level)
• 1 stalk green onion, chopped
• 1 cup fresh basil leaves

Thai Basil Stir Fry Sauce

• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 2 teaspoons soy sauce
• 2 teaspoons dark soy sauce
• 2 teaspoons sugar
• ⅓ cup chicken broth

Instructions

1. In a mixing bowl, combine the oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar. Mix until combined.
2. Heat 1½ tablespoons of oil in a wok or deep pan over medium-high heat. Add garlic, shallots, and chilies and sauté for 30 seconds.
3. Increase heat to high. Add the chicken and toss to combine with the herbs. Spread into a single layer and let it sear, then toss and cook until the chicken is cooked through, lightly charred, and all liquid has evaporated.
4. Add the sauce and toss until combined. Deglaze the pan with chicken broth and cook until it reduces down.
5. Add the green onions and basil leaves. Toss until just wilted. Taste and adjust seasoning as needed.
6. Serve with steamed rice and a fried egg on top.
7. Best part — enjoy!

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