Description
Thai Basil Chicken is a popular Thai street food that’s served all over the world because it’s just that good.
Also known as Pad Kra Pao Gai, it’s a simple but really flavorful dish that’s easy enough for even a beginner home cook to try to make.
In this recipe, I use boneless chicken, green beans, red bell pepper, and a handful of aromatic Thai basil leaves, all tossed in a flavorful sauce made with oyster sauce, soy sauce, fish sauce, and sugar. Let’s jump in.
Living in Australia, I’ve had a lot of Southeast Asian cuisine influence in cooking and I love the fusion of flavors. Others you can try are Asian Noodle Veggies and Beef, Sweet and Sour Meatballs, and this delicious Vegan Chow Mein.
Ingredients
Units
Scale
- 675 grams of boneless chicken chopped
- 227 grams of green beans
- 24 grams of very thinly sliced fresh Thai basil leaves
- 3 tablespoons of oyster sauce
- 2 tablespoons of vegetable oil
- 2 tablespoons of fish sauce
- 2 tablespoons of soy sauce
- 1 red bell pepper, chopped
- 3 tablespoons of sugar
- 4 minced Thai chilies, or to taste
- 4 cloves garlic, minced
- 4 sliced shallots
- Jasmine rice to serve (1 cup)
Instructions
- In a pan or large, thick-walled skillet, heat the oil over moderate flame. While the pan is heated, thoroughly combine the soy sauce, oyster sauce, fish sauce, and sugar. Place aside.
- Add the green beans and bell pepper to the hot pan. Cook for one minute, stirring constantly. Then add the chicken, and stir-fry for about 2 minutes, or until it starts to brown.
- Add the Thai chilies, garlic, and shallots by stirring. Cook for about another minute or until aromatic. Now add prepared sauce. Cook the Meat for another 1-2 minutes or until the sauce starts to glaze it.
- Add the Thai basil leaves and heat until the chicken is thoroughly cooked, the basil has wilted, and the liquid is absorbed. Serve hot alongside Rice.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stove
- Cuisine: Thai
