Thai Basil Chicken Stir-Fry (Pad Kra Pao Gai)

Ingredients

• 600g Chicken Thighs
• 6 cups Cooked Rice
• 1.5 cups Thai Basil
• 6 cloves Garlic
• 3-4 Bird's Eye Chilies
• 1 tbsp Dark Soy Sauce
• 1 tbsp Light Soy Sauce
• 1.5 tbsp Fish Sauce
• 1.5 tbsp Oyster Sauce
• 1 tbsp Palm Sugar
• 2 tbsp Vegetable Oil
• 3 Eggs (optional)

Instructions

1. Pound garlic and chilies into a paste using a mortar and pestle. This releases more flavor than mincing.
2. Cut chicken thighs into small, bite-sized pieces. Marinate the chicken with 1 teaspoon of dark soy sauce for at least 10 minutes.
3. Heat vegetable oil in a wok or large pan over high heat until shimmering.
4. Add garlic and chili paste, stir-fry until extremely fragrant (about 15-20 seconds).
5. Add marinated chicken and stir-fry until browned and cooked through.
6. Add light soy sauce, fish sauce, oyster sauce, and palm sugar. Stir to combine, ensuring sugar dissolves completely.
7. Taste and adjust seasoning if necessary. Add a splash of water if the sauce is too thick.
8. Stir in Thai basil leaves at the very end, just until wilted. Overcooking basil diminishes its flavor.
9. Serve immediately over rice. Optional: Fry eggs to desired doneness and serve on top.

Cuisine: Thai

Suitability: high protein

Prep Time: 20 mins

Cook Time: mins

Serving Size: 3

Meal Type: dinner