Thai Basil Chicken
Ground chicken stir-fried with garlic, shallot, and chilies in a fish sauce-oyster sauce-soy blend, finished with holy basil off the heat and served over rice with a crispy fried egg - the sauce blend and basil timing are what make it taste like real pad krapow, not just chicken with basil.
⏱ 25 min🍽 4 servings
dinnerasianquick
Ingredients
- •1 lb ground chicken
- •2 tbsp vegetable oil
- •1/4 cup sliced shallot
- •4 cloves garlic, minced
- •2-3 Thai bird's eye chilies, minced
- •1 tbsp fish sauce
- •1 tbsp oyster sauce
- •2 tsp soy sauce
- •1 tsp sugar
- •1 cup holy basil (or Thai basil) leaves
- •4 eggs, for frying
- •Cooked jasmine rice, for serving
Steps
- 1.Heat the oil in a wok over medium-high heat and stir-fry the shallot, garlic, and chilies until fragrant.
- 2.Add the ground chicken and stir-fry for 2-3 minutes, breaking it up, until no longer pink.
- 3.Stir in the fish sauce, oyster sauce, soy sauce, and sugar and cook for 1-2 minutes.
- 4.Remove from the heat (or lower it to a bare simmer) and toss in the basil leaves just until wilted - every extra second over full heat costs fragrance.
- 5.Fry the eggs separately in hot oil until the edges are crispy and the yolk is still runny.
- 6.Serve the basil chicken over jasmine rice topped with a fried egg.