Thai Basil Chicken 

Thai Basil Chicken, or Pad Krapow Gai, is a vibrant and aromatic Thai stir fry that's both quick and satisfying. Featuring ground chicken cooked with garlic, bird’s eye chilies, and fresh basil, this dish delivers a delightful balance of savory, spicy, and herbal flavors. Traditionally served over steamed rice with a fried egg on top, it's a popular choice for a fast weeknight dinner or a comforting meal any day of the week.

Full Recipe:

Ingredients

For the Stir Fry:

• 1 lb ground chicken (or ground pork or beef)

• 4 to 6 Thai bird’s eye chilies, chopped (adjust based on desired spice level)

• 6 cloves garlic, smashed

• 1 tablespoon vegetable oil

• 1/2 yellow onion, diced

• 4 oz green beans (about 1/2 cup), cut into 1 inch pieces

• 1 bunch Thai basil leaves, stems removed

• Fried eggs (optional, for serving)

• Lime wedges (optional, for serving)

For the Sauce:

• 1 tablespoon oyster sauce

• 2 teaspoons soy sauce

• 2 teaspoons dark soy sauce

• 1/2 teaspoon fish sauce (optional)

• 1 teaspoon sugar

Directions

1. Prepare the Aromatics: Crush the garlic using the side of your knife to make peeling easier. Pile the chopped bird’s eye chilies over the crushed garlic and mince them together finely to release their fragrance.

2. Make the Sauce: In a small bowl, combine the oyster sauce, soy sauce, dark soy sauce, fish sauce (if using), and sugar. Stir until the sugar dissolves and set aside.

3. Cook the Aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and chilies, sautéing for about 30 seconds until fragrant.

4. Brown the Chicken: Add the ground chicken to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5–7 minutes.

5. Add the Sauce: Pour the prepared sauce over the cooked chicken. Stir well to coat the meat evenly.

6. Incorporate Vegetables: Add the diced onion and green beans to the skillet. Cook for an additional 2–3 minutes, allowing the vegetables to soften slightly while maintaining their crunch.

7. Add Basil: Stir in the Thai basil leaves and cook for another minute until the basil wilts and becomes fragrant.

8. Serve: Spoon the Thai basil chicken over steamed rice. Top with a fried egg and serve with lime wedges on the side, if desired.

Nutritional Information (per serving)

• Calories: Approximately 373 kcal

• Protein: 16.9 g

• Fat: 25.8 g

• Carbohydrates: 17.9 g

• Fiber: 1 g

• Sugar: 4.7 g

• Sodium: 845 mg

• Cholesterol: 60 mg

• Potassium: 239 mg

• Calcium: 67 mg

• Iron: 2 mg