Pad Kaprao ( Holy Basil Chicken Stir-Fry)
Ingredients
- 450 g boneless chicken, thinly sliced
- 2 tbsp tablespoons vegetable oil
- 4 cloves cloves garlic, minced
- 2-3 Thai bird's eye chilies, chopped (adjust according to your spice preference)
- 10 g fresh Thai basil leaves
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 0.5 tbsp sugar
- 1 tbsp soy sauce
Instructions
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the minced garlic, sliced shallots, and chopped Thai bird's eye chilies to the pan. Stir-fry for about 1 minute until fragrant and the shallots start to soften.
- Add the thinly sliced chicken to the pan and stir-fry for about 3-4 minutes until the chicken is cooked through and no longer pink.
- In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, and sugar until well combined.
- Pour the sauce mixture over the cooked chicken in the pan. Stir to coat the chicken evenly with the sauce.
- Add the fresh Thai basil leaves to the pan and toss everything together. Continue stir-frying for another 1-2 minutes until the basil leaves wilt.
- Remove the pan from heat and serve the Phat kaphrao immediately over steamed jasmine rice. If desired, top with a fried egg.
Notes
Tip
- Choose to use Thai basil leaves to make because it has a strong peppery flavor .
- You should choose real fish sauce because the taste will not be too salty
and more fragrant - Another trick to make delicious basil that many people may overlook is The
faster, the more delicious Therefore, stir-frying with high heat will surely
give you a delicious taste.