Description
A quick and flavorful Thai stir-fry featuring ground chicken cooked with holy basil and chilies.
Ingredients
Scale
- 1 lb ground chicken
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 4–6 Thai chilies, sliced (adjust to heat preference)
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 cup holy basil leaves (or Thai sweet basil if holy basil is unavailable)
Instructions
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add minced garlic and sliced chilies. Stir-fry for about 30 seconds until fragrant.
- Add ground chicken to the wok. Break it up with a spatula and cook until it is no longer pink.
- Add sliced onion and bell pepper. Stir-fry for 2-3 minutes until vegetables begin to soften.
- In a small bowl, mix together fish sauce, soy sauce, dark soy sauce, and sugar. Pour the sauce mixture over the chicken and vegetables. Stir well to coat.
- Cook for 1 minute until the sauce thickens slightly.
- Remove the wok from the heat. Stir in the basil leaves until they wilt, about 30 seconds.
- Serve immediately over steamed jasmine rice.
Notes
- For a more authentic flavor, use holy basil (krapow). If you cannot find it, Thai sweet basil is an acceptable substitute.
- Serve this dish with a fried egg (kai dao) on top for a traditional presentation.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 750
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 35
- Cholesterol: 120
Keywords: Thai Basil Chicken, Pad Krapow Gai, Thai stir-fry, ground chicken recipe, quick dinner