Thai Basil Chicken

Thai Basil Chicken, also known as Pad Krapow Gai, is a classic dish that offers a taste of the vibrant and aromatic flavors of Southeast Asia. This recipe features ground chicken, fragrant Thai basil leaves, and a perfect blend of savory and spicy ingredients. It’s a quick and easy dish that’s perfect for a weeknight dinner or when you’re craving something exotic and flavorful.

The Essence of Thai Basil

Thai basil, with its unique anise-like flavor, is the heart of this dish. It brings a distinct aroma and taste that sets this recipe apart from other stir-fries. Whether you use holy basil or Grapow, the freshness and vibrancy of the basil are key to achieving the authentic taste of this beloved Thai dish.

Extra Tips for an Authentic Thai Experience

1. Chicken Alternatives: If you prefer, you can use tofu as alternatives to chicken.
2. Adjust the Heat: Modify the number of Thai chilies based on your spice tolerance.
3. Vegetarian Adaptations: For a vegetarian version, replace the chicken with firm tofu and ensure all sauces are vegetarian-friendly.
4. Fresh Ingredients: Use fresh Thai basil leaves for the best flavor. If unavailable, Italian basil can be used as a substitute, though the flavor will differ slightly.
5. Serving Suggestions: Serve over steamed jasmine rice with a side of spicy garlic green beans and a fried egg for a complete meal.
6. Flavor Enhancements: For added depth, a squeeze of lime juice before serving can brighten up the flavors.

INGREDIENTS

• Chicken breast, 1.5 lbs (grounded or minced)
• Vegetarian oyster sauce, 2 tbsp
• Non-soy soy sauce, Tamari, or coconut aminos, 2 tbsp
• Cooking oil, 3-4 tbsp
• Garlic, minced, 12 cloves
• Thai chilies, minced, 5-6
• Large onion, thinly sliced, 1
• Fish sauce, 1 ½ tbsp
• Brown sugar, 1 tbsp
• Large red bell pepper, thinly sliced, 1
• Thai basil leaves (holy basil or Grapow), 2 cups
• Black pepper, ½ tsp
• White pepper, 1 tsp

INSTRUCTIONS

1. In a mixing bowl, blend the ground chicken with vegetarian oyster sauce and non-soy sauce. Set aside.
2. Prepare the Thai basil leaves by washing and removing stems. Tear or chop roughly.
3. Heat a wok over high heat. Add oil, minced chilies, and garlic, frying for about 2 minutes.
4. Introduce the seasoned chicken. Break it into small pieces and cook until it’s no longer pink (about 5 minutes).
5. Add sliced onions, brown sugar, and fish sauce. Cook for 3 minutes or until onions are tender.
6. Stir in the red pepper slices, Thai basil leaves, black pepper, and white pepper. Cook for an additional minute.
7. Take the wok off the heat.

For serving: Enjoy over jasmine rice, a side of spicy garlic green beans, and a fried egg.