holy basil chicken

This Thai Holy Basil Chicken is quick and easy to stir-fry on any given weeknight, incredibly delicious, and full of garlicky and spicy flavors! It’s also customizable with your choice of protein (pork, beef, tofu, etc.), can be made gluten-free, and ready to go in 25 minutes!

Thai Holy Basil Chicken (Pad Kra Pow Gai)

Red Chili – deseeded

Baby Corn (optional) –

Thai Holy Basil Leaves (substitute with Thai Sweet Basil

TBLS Light Soy Sauce

1TBLS Sweet Dark Soy Sauce (the thick and viscous type)

TBLS Oyster Sauce

2.5 TSP White Sugar,

(about 1 pound) Ground Chicken (or

TBLS

Water (or chicken broth)

To Serve: Warm steamed rice (white

egg fish sauce

Prepare the fresh ingredients

Roughly chop the garlic and the red and green Bird&#8217;s eye chilies into smaller pieces. Then smash them using a mortar and pestle until a coarse paste forms. (This helps the garlic and chilies to release their oils and makes this dish more flavorful.) Thinly slice the large red chili at an angle, slice the yellow onion, and cut the baby corn in half lengthwise and then again widthwise. Pick the holy basil leaves off the stems, then wash and dry them with some paper towels. Set everything aside.

Make the sauce

Combine the light soy sauce, sweet dark soy sauce, oyster sauce, and sugar in a measuring cup or small bowl. Mix with a spoon until evenly combined and set aside.

Prep:

Heat the canola oil in a large wok over high heat. Once hot, add the smashed garlic chili paste and the thinly sliced large red chili. Stir-fry for 30-40 seconds. (Note: It can become quite smoky and pungent so open a window or turn on the exhaust fan!) Next, add the onion and stir-fry for 1-2 minutes or until slightly softened.

Add the ground chicken and cook for 2 minutes or until no longer pink, breaking up the lumps as you go and stir-frying to combine with everything else. Throw in the baby corn and toss to combine. Then pour in the sauce and continue stir-frying until everything is coated with it.

Toss in the holy basil leaves and give everything a quick stir to combine. Then add 1/4 cup of water into the measuring cup that had the sauce, swirl it around, and it pour into the wok. Continue to stir-fry for a minute or until the basil has wilted and the liquid has mostly cooked off.

To Serve

Transfer to a serving dish/bowl and serve immediately with warm steamed rice, and Prik Nam Pla or fish sauce with chopped chilies on the side if desired.

For the Thai Holy Basil Chicken:

Testing for aggregate rating purposes. Thanks!

I made today spicy Thai basil minced chicken. Really came out very yummy
My son loved it.

Made today for my hubby. It looked delicious, and he loved it.

The unique peppery flavor of holy basil combined with the spice from Thai chilis create a wonderfully delicious chicken stir fry.  Serve with a fried egg and jasmine rice for one of the easiest and most delicious Thai meals I know.

Holy Basil Stir Fry with Chicken | Pad Gaprow Gai | ผัดกระเพรา

garlic (chopped finely)

Thai chili peppers (chopped finely)

chicken (chopped coarsely)

jalapeno pepper

oyster sauce

black soy sauce

soy sauce

basil leaves (packed tightly)

eggs

Prepare the Ingredients:  Chop the garlic and Thai chilis finely.  Slice the red jalapeno pepper into thin slices.  Chop the chicken coarsely, with a knife or food processor (or use already ground chicken).  Separate the holy basil leaves from the stems and wash them.

Stir Fry the Chicken:  Heat a good amount of oil (2-4 Tablespoons) in a wok over medium high heat.  Add the chopped garlic and Thai chilis and cook until the garlic is golden brown.  Add the chopped chicken and cook until it is done, using a spatula to break apart any pieces that clump together.

Add the Seasonings:  Add all three seasoning sauces and cook for a minute longer.  Do a taste-test here and adjust seasonings if needed.  Then add the red pepper slices, and finally the holy basil.  Give the dish several tosses, and cook until the basil is just wilted, then remove from the heat.

Fry the Egg:  In a clean pan, add another 2-3 Tablespoons of oil and heat over high heat.  Once the oil is very hot, crack and egg and allow it to fry to your desired level of doneness.

Serve:  Place a scoop of jasmine rice on a dish, with the pad gaprow stir fry alongside it.  Top the whole dish with the fried egg.  Serve with a bowl of fish sauce and chilis (nam pla prik) to season the egg.  Enjoy!

Pad Kra Pao Gai is a delicious Thai Street Food delight that translates to Holy Basil Chicken. There are a million tasty reasons why this dish is so incredibly popular but the fact it can be ready in 10-15 minutes is a major plus factor!

Thai Holy Basil Chicken - Make Authentic Pad Kra Pao Gai

chicken breast (or boneless thigh);

garlic;

Thai chilies;

vegetable oil;

oyster sauce;

soy sauce;

kecap manis;

sugar;

Thai holy basil;

egg (E);

oil (E).

Cut the chicken into small bite sized pieces.

Peel your garlic and chilies, and mince them....

Peel your garlic and chilies, and mince them.  They don't need to be a paste, but mashed enough to release their oils.

Remove the holy basil leaves from the stems....

Remove the holy basil leaves from the stems.  You only want to use the leaves.

Heat your wok on high and add the...

Heat your wok on high and add the 1 tablespoon of oil.

Add your chili and garlic paste. Stir fry...

Add your chili and garlic paste.  Stir fry for 1-15 seconds.  Stir constantly as you want the paste to be fragrant but not dry or burnt

Add the chicken. Keep stir frying continuously until...

Add the chicken. Keep stir frying continuously until cooked all the way through. Usually 3-4 minutes.  If the mix becomes dry and begins to stick add a dash of water to the pan.

Add the oyster sauce, light soy sauce, sugar,...

Add the oyster sauce, light soy sauce, sugar, and kecap manis. Stir fry for approximately 30 seconds.

Toss your holy basil leaves into the pan...

Toss your holy basil leaves into the pan and mix into the chicken,.  Turn off immediately and remove from the heat.

Prepare the egg (this can be done before...

Prepare the egg (this can be done before you cook the chicken of you wish)

Heat 2 tablespoons of oil in a wok...

Heat 2 tablespoons of oil in a wok or frying pan.

Add the egg to the hot oil and...

Add the egg to the hot oil and let it bubble and sizzle.  Carefully splash hot oil on top of the egg (don't flip it) - you'll get a crispy light fluffy egg!

Serve on top of steamed rice (Jasmine is...

Serve on top of steamed rice (Jasmine is best - I think)

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