RCI-MT.004.0622.001
Pad Krapow Gai (Basil Chicken)
Recipe originally submitted by Sebastian to GBSfood.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Chicken breasts (I used four on this occasion1 unitone per person)
- * Basil (the more the merrier)1 unit
- * Ginger (doesn't really matter how much)1 unit
- * Garlic (three cloves1 uniteven if you are making this dish for one person use three cloves of garlic)
- * Green chillies (I used three because my family can't take much spice. If it were just me1 unitI would have used at least five or six, because I love hot food)
- * Onions (I used two)1 unit
- * A cup of chicken stock1 unit
- * Soy sauce1 unit
- * Oyster sauce1 unit
- * Fish sauce1 unit
Method
1
Remove the leaves from the basil, keeping them whole; thinly slice the ginger, crush the garlic cloves, chop the green chillies into thin rings, and cut the onions into wedges.
2
Cut the chicken breasts into bite-sized chunks, ensuring even pieces for consistent cooking.
3
Heat oil in a large skillet or wok over medium-high heat until shimmering, about 1–2 minutes.
4
Add the crushed garlic and sliced ginger to the hot oil, stirring constantly to release their aromas, about 1 minute.
5
Add the chicken pieces to the pan and stir-fry until the outside is cooked and the pieces are no longer raw, approximately 5–7 minutes.
6
Add the chopped green chillies and onion wedges, stirring frequently until the onions begin to soften, about 2–3 minutes.
7
Pour in the chicken stock, soy sauce, oyster sauce, and fish sauce; stir well to combine all ingredients and distribute the sauces evenly.
8
Simmer for 3–4 minutes, allowing the flavors to meld and the sauce to coat the chicken and vegetables.
9
Remove from heat and gently stir in the fresh basil leaves, folding them in just before serving to preserve their aroma and texture.
10
Divide among serving bowls and serve immediately while hot.