Thai Basil Chicken Recipe

meatrecipes

Jul 31

I was lucky enough to live in a small fishing town in Thailand for nine months once. There is a part of me that probably is still there—among the weathered colored buildings, strolling along the retaining wall, adorned with fishing nets, that overlooks the sea. The cobblestone narrow roads, and chaotic incredible markets. Food. Delicious food is everywhere. You can find it in back entrances of old buildings, or stalls that are only open while the sun rises, or carts that open under the stars and are whisked away by morning. My time spent there was incredibly meaningful and, of course, involved eating a lot of delicious things.

Pad kra pao gai is a classic street food dish. Delicious and ready in a flash.

Ingredients

6 chicken thighs | roughly minced

6 cloves are garlic | roughly minced

4-10 Thai chilis | to your preference | large slices

3 tablespoon neutral oil

3 teaspoon oyster sauce

1 1/2 teaspoon light soy sauce

A glug of dark soy sauce

1 1/2 teaspoon sugar

a handful of Thai basil

a fried egg | for topping

rice | for serving

Instructions

Step One

On high heat add the oil to a wok or your pan of choice. When the oil is hot, add the chilis and garlic. Constantly moving them around the pan, cooking until fragrant but not burnt, about 20 seconds.

Step Two

Add in the chicken. Stir continuously while cooking until the chicken is just cooked through. It will depend on how large of chunks your chicken is in, but it should take somewhere between 2 and 4 minutes.

Step Three

Add the oyster sauce, light soy sauce, dark soy sauce, and sugar to the pan. Stir constantly to coat the chicken. Throw in the Thai basil, and take the pan off the heat. Stir until the Thai basil has wilted.

Step Four

Serve immediately on rice with a fried egg on top. Enjoy.

Thaithai basilchickenstir-fried

Rachel Kulchin

Thai Basil Chicken Recipe