Thai · Dinner
Spicy Basil Chicken Stir-Fry
Pad Kra Pao Gai
A Bangkok street-stall basil chicken stir-fry, minced chicken sauteed with garlic, Thai bird chillies, and holy basil in an oyster-fish sauce glaze, served over jasmine rice with a runny crispy fried egg.
$
5 minsPrep
10 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
620Calories
38gProtein
28gFat
52gCarbs
4gSugar
2gFiber
1080mgSodium
145mgChol
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Instructions
1
Prep
Pound 8 Thai bird chillies and 10 garlic cloves to a coarse paste. Pick 60g holy basil leaves from stems. Whisk together 30ml fish sauce, 30ml oyster sauce, 10ml light soy sauce, 10ml dark soy sauce, and 2 tsp sugar until sugar dissolves. Cut 440g chicken thigh into 1cm pieces.
2
Crisp
Heat 2 tbsp neutral oil in a large wok over high heat 30 seconds until smoking. Crack in 2 large eggs and fry undisturbed 90 seconds until whites blister, edges crisp deep brown, and yolks stay runny. Lift onto 300g cooked jasmine rice (divide between two plates).
3
Saute
Add 2 tbsp oil to the same hot wok over high heat. Tip in chilli-garlic paste and stir-fry 20 seconds until fragrant and just golden. Add chicken and break it up, stir-fry 3-4 minutes over high heat until cooked through and lightly browned.
4
Glaze and plate
Pour in the sauce and toss 30 seconds until glossy and clinging to the chicken. Kill the heat, fold in basil until just wilted, and divide between the two plates over the rice with the crispy eggs on top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless chicken thigh
- 60g (2 oz / small handful) holy basil leaves
- 8 Thai bird chillies
- 10 garlic cloves
- 30ml (2 tbsp) fish sauce
- 30ml (2 tbsp) oyster sauce
- 10ml (2 tsp) light soy sauce
- 10ml (2 tsp) dark soy sauce
- 2 tsp granulated sugar
- 60ml (1/4 cup) neutral oil
- 2 large eggs
- 300g (10.6 oz) cooked jasmine rice