The Forked SpoonThai Basil Chicken Recipe (Pad Kra Pao Gai)
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Ingredients
Serves 4- 1 cup holy or Thai basil leaves ((see notes))
- 3 large shallots (peeled and sliced)
- 3 tablespoon olive oil
- 6 cloves garlic (chopped)
- 1.5 pounds ground chicken
- 1.5 tablespoon fish sauce
- 1/2 cup low-sodium chicken broth
- 1 tablespoon dark soy sauce ((see notes))
- 1 tablespoon Oyster sauce
- 2 tablespoon soy sauce
- 3 Thai bird chilies (thinly sliced (see notes))
- 3 teaspoon sugar
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Steps
- Step 1
Whisk together the sugar, Oyster sauce, fish sauce, and soy sauce in a small bowl. Set aside.
- Step 2
Cook the chilies, shallots, and garlic - Heat a large wok or skillet over high heat. Once hot, add the oil, shallots, chilies, and garlic. Mix well to combine and fry over high heat for 2-3 minutes. Stir often to prevent burning.
- Step 3
Add the chicken - Add the ground chicken and fry for 2-3 minutes, breaking up into smaller bits and pieces while mixing with the shallots, chilies, and garlic.
- Step 4
Add the soy sauce mixture - Pour the mixture of sugar, oyster sauce, fish sauce, and soy sauce(s) over the chicken and cook, stirring continuously, for 1-2 minutes. With the wok still over high heat, add the chicken broth (or water) and de-glaze any brown bits stuck to the bottom of your wok or skillet.
- Step 5
Stir in the basil - Add the basil and continue to cook until wilted. Serve with white or brown rice.
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Whisk together the sugar, Oyster sauce, fish sauce, and soy sauce in a small bowl. Set aside.
Source: The Forked Spoon
