This Thai basil chicken, or Pad Krapow Gai, is a fantastic stir-fry with chicken, spicy chilis, a sweet and savoury sauce and the aromatic, almost herbal notes, of Thai basil its so deliciously easy to make.
Free printable recipe is available on our site: www.kitchensanctuary.com/thai...
Ingredients
2 tbsp oil
8 boneless, skinless chicken thighs trimmed and chopped into small chunks (about 800g)
4 Thai chillies thinly sliced (remove the seeds if you want a little less heat)
4 cloves garlic peeled and minced
8 spring onions scallions sliced (use the white and green parts)
small bunch of Thai basil leaves (about 40g/1.4oz), sliced into thin strips (or use Holy basil if you can get hold of it)
Sauce:
1 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
½ tbsp fish sauce
1 tbsp light brown sugar
4 tbsp water
1 tsp cornflour (cornstarch)
To serve:
boiled rice
fried egg
sweet chilli sauce
Instructions
Heat the oil in a wok over a high heat.
Add the chicken and cooking, stirring often for 4-5 minutes, until the chicken is nearly cooked through (it should cook fairly quickly as the pieces are small. The chicken doesn't need to be browned).
While the chicken is cooking, mix the sauce ingredients together in a small bowl or jug.
Add the chillies, garlic and spring onions to the chicken. Fry, stirring constantly for 1 minute.
Add the sauce and fry for 1-2 minutes, until hot.
Add the Thai basil and toss together. Cook for a further 30 seconds, then turn off the heat and serve.
I like to serve mine with boiled rice, topped with a fried egg and a good drizzle of Thai sweet chilli sauce.
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29 июл 2024
