Description
This Thai Basil Chicken (Pad Kra Pao) stir-fry is a quick and easy weeknight dinner with bold, aromatic flavors. Made with ground chicken, savory sauces, and fragrant Thai basil, it’s served over steaming Jasmine rice and topped with a fried egg. This dish is spicy, savory, slightly sweet, and utterly irresistible—plus, it’s dairy-free!
Ingredients
For the Stir-Fry:
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2 Tbsp neutral oil (such as grapeseed oil)
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3 large scallions, thinly sliced
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8 cloves garlic, peeled and finely chopped
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3 Birds eye chiles (Thai chiles), thinly sliced (use less for less spice)
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2 medium shallots, peeled and finely chopped
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2 lb (32oz) ground chicken
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2 Tbsp low-sodium soy sauce
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2 Tbsp dark soy sauce
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2 Tbsp oyster sauce
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1 Tbsp fish sauce
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1 Tbsp brown sugar
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20-30 fresh Thai holy basil leaves (substitute with Thai sweet basil or Italian basil if necessary)
For Serving:
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Cooked Jasmine rice (about 3/4 cup cooked rice per person)
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2 scallions, thinly sliced
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1 large fried egg per person (optional but recommended)
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Additional fresh basil leaves for garnish
Instructions
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Sauté the Aromatics:
Heat a large wok or skillet over medium heat. Add 2 Tbsp of neutral oil, then add the thinly sliced scallions, chopped garlic, Thai chiles, and chopped shallots. Cook, stirring occasionally, until fragrant, about 1-2 minutes, being careful not to burn the shallots or garlic. -
Add the Chicken:
Add the ground chicken to the wok and cook, breaking it apart with a spatula, until it’s mostly cooked through, about 3-5 minutes. -
Add Sauce:
Once the chicken is almost fully cooked, add the following sauce ingredients: 2 Tbsp low-sodium soy sauce, 2 Tbsp dark soy sauce, 2 Tbsp oyster sauce, 1 Tbsp fish sauce, and 1 Tbsp brown sugar. Stir until the sugar has dissolved and the chicken is evenly coated in the sauce. Stir in 20-30 fresh basil leaves and cook until wilted, about 1-2 minutes.
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Assemble and Serve:
Serve generous spoonfuls of the Thai basil chicken over steamed Jasmine rice. Top each portion with a fried egg (a runny yolk is recommended, but cook to your preference), thinly sliced scallions, and extra fresh basil. Serve immediately!
Notes
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Nutrition facts apply only to the stir-fry and do not include rice or fried eggs.
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If possible, use Thai holy basil for the authentic flavor, but Thai sweet basil or Italian basil are suitable substitutes.
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Make-ahead: The sauce can be prepared ahead of time and stored in the fridge for up to 1 week. The chicken mixture can be cooked a day in advance and reheated before serving.
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Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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Reheating: Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce. Alternatively, microwave in short intervals, stirring occasionally.
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Freezing: Leftovers can be frozen for up to 2 months in individual portions. Thaw in the fridge overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 289 kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg