Thai Basil Chicken

A fiery, aromatic Thai street food classic of minced chicken stir-fried with holy basil, chilies, and garlic in a savory-sweet sauce, served over rice with a crispy fried egg on top.

Ingredients

• 1.5 lbs ground chicken (or chicken thighs, minced)
• 4 cloves garlic, minced
• 4 Thai bird chilies, finely chopped (adjust to taste)
• 2 shallots, thinly sliced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 2 cups fresh Thai holy basil leaves (or Thai sweet basil)
• 4 large eggs
• 4 cups cooked jasmine rice

Method

1. Mix together the oyster sauce, soy sauce, fish sauce, and sugar in a small bowl. Set aside.
2. Heat 1 tablespoon oil in a wok over high heat until smoking. Add the garlic, chilies, and shallots. Stir-fry for 30 seconds until fragrant.
3. Add the ground chicken and spread it in a single layer. Let it sear for 2 minutes without stirring, then break it up and stir-fry for another 3-4 minutes until cooked through and slightly crispy.
4. Pour in the sauce mixture and toss to coat. Cook for 1 minute until the sauce reduces and coats the chicken.
5. Remove from heat and fold in the Thai basil leaves. They will wilt from the residual heat.
6. In a separate small pan, fry the eggs in remaining oil over high heat until the edges are crispy and lacy but the yolks are still runny.
7. Serve the basil chicken over jasmine rice, topped with a crispy fried egg. The yolk should be broken into the dish when eating.

Chef's note: Holy basil (bai krapao) has a spicy, peppery flavor that is different from sweet Thai basil. If you cannot find it, Thai sweet basil works but the dish will taste slightly different. Italian basil is not a good substitute. This dish is called "pad krapao" and is Thailand's most popular street food.

Nutrition per serving

More Thai recipes

• Pad Thai
• Tom Yum Soup
• Massaman Curry
• Mango Sticky Rice