Entree: Thailand – Central Thailand – ผัดกะเพราไก่ ➤ Pad Krapow Gai (Stir-fried chicken with holy basil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 2 boneless skinless chicken breasts, approx. 1 lb (454 g) total, thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 6 cloves garlic, minced, approx. 1.5 tbsp (22 g)
- 4 Thai bird chilies, chopped (adjust to taste)
- 1 small shallot, thinly sliced, approx. 1/4 cup (40 g)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 g) palm sugar or light brown sugar
- 1/4 cup (60 ml) water or chicken stock
- 1 cup (25 g) fresh holy basil leaves (krapow) (substitute Thai sweet basil if unavailable)
- Lime wedges for serving

Instructions

1. Heat oil in a wok or large skillet over high heat until shimmering; add garlic, chilies and shallot and stir-fry 30–45 seconds until fragrant but not burned.
2. Add sliced chicken and stir-fry 2–3 minutes until the pieces are mostly cooked through.
3. Stir together fish sauce, soy sauce, oyster sauce, sugar and water; pour into the wok and continue to stir-fry 1–2 minutes until sauce coats the chicken and it is cooked through.
4. Remove from heat and stir in basil leaves until wilted; serve immediately with steamed rice and lime wedges (optionally topped with a fried egg).