Pad Kra Pao Gai – Holy Basil Chicken (Thailand)
A quick and flavorful Thai stir-fry featuring tender chicken, aromatic holy basil, and a savory-sweet-spicy sauce. The combination of garlic, chili, and fish sauce delivers authentic street food heat and umami, making it a fragrant and satisfying dish when served over steaming jasmine rice.
Ingredients:
For the Sauce:
- 2 tbsp (29.6ml) dark soy sauce
- 1 tsp (4.9ml) oyster sauce
- 2 tbsp (29.6ml) fish sauce
- 1 tsp (4.9ml) granulated sugar
- 2 tbsp (29.6ml) water
For the Stir Fry:
- 7 oz (225 g) boneless skinless chicken thighs, cut into 1 inch pieces
- 1 scallion, thinly sliced
- 1 cup (240ml) packed Holy Basil leaves (substitute Thai basil if not available)
- 2 cloves garlic, thinly sliced
- 1 Thai chili, chopped fine
- 1 ½ tbsp (22.2ml) neutral oil such as vegetable or peanut
To Serve:
- Cooked jasmine rice
Method:
Stir together the sauce ingredients in a small bowl.
Add oil to a wok or large skillet over high heat. Add the garlic and chili and stir for 10 seconds.
Add the chicken and scallions and stir, cooking, for about 2 minutes or until the chicken is cooked.
Pour in the sauce and stir for 1 minute, or until the sauce is glossy.
Toss in the basil leaves, stir to combine, and serve with jasmine rice.