Ingredients
- Ground chicken: 1 pound
- Thai basil leaves: 2 cups, loosely packed
- Red bell pepper: 1/2, thinly sliced
- Garlic: 4 cloves, minced
- Thai chilies: 2-4, minced (adjust to your spice preference)
- Soy sauce: 2 tablespoons
- Fish sauce: 1 tablespoon
- Sugar: 1 teaspoon
Instructions
- Step 1: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and chilies and stir-fry until fragrant, about 30 seconds. Be careful not to burn the garlic.
- Step 2: Add the ground chicken to the wok and break it up with a spatula. Cook until the chicken is browned and cooked through.
- Step 3: Add the sliced red bell pepper and continue to stir-fry for about 1 minute, until slightly softened.
- Step 4: Stir in the soy sauce, fish sauce, and sugar. Mix well to combine all ingredients.
- Step 5: Add the Thai basil leaves to the wok and stir-fry until the basil wilts, about 30 seconds.
- Step 6: Serve immediately over rice. Fried egg on top is optional but highly recommended.
Notes
- Store leftover Pad Krapow Gai in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet over medium heat, adding a splash of water or broth to prevent drying.
- Serve over jasmine rice with a fried egg for a truly authentic and delicious Thai meal.
- Don't skimp on the Thai basil; adding it at the very end preserves its fresh, peppery flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American