Thai Basil Chicken (Pad Krapow Gai)

Thai basil chicken boasts the trifecta of awesomeness: simplicity of preparation, healthy ingredients and amazing flavor. There’s sort of no excuse not to make this at home on a regular basis if you’re a fan of this dish. 

The best versions of Thai basil chicken meals I have had are loaded with basil, green onions and a light garlic sauce. Many restaurants tend to “oversauce” Thai basil chicken, which I believe really takes away from the natural flavor of the basil. In this version, the chicken is lightly coated in sauce so that the natural flavors of the basil, chiles, garlic, and onions really stand out. Serve with jasmine rice, and if you’d like, a fried egg. 


2 chicken breasts, cut into bite-sized pieces

5 green onions, sliced 

2 c. basil leaves, Thai holy basil is best!

5 garlic cloves, minced

1 Thai chile, minced (or serrano pepper)

1 Tbsp. canola or peanut oil

3 tsp. oyster sauce

3 tsp. soy sauce

1 tsp. dark soy sauce

1 tsp. fish sauce

Pinch of sugar

1 Tbsp. of water

Combine the oyster sauce, soy sauce, dark soy sauce, fish sauce, sugar, and water in a small bowl. Set aside. 

Heat the oil in a large wok over high heat. Add the garlic and chili and stir quickly. Add the green onions and chicken and cook for about 4 minutes, or until chicken is cooked through. Add the sauce and cook until it reduces just a bit, about 1 minute. Remove from the heat, toss in the basil leaves and stir until they are wilted. Serve immediately with jasmine rice. 

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