Chicken Kra Pao (Thai Basil Chicken)
A better type of chicken stir fry for dinner.
Servings: 3 to 4 people
Ingredients
- 1 pound ground chicken (preferably not all-white meat)
- 1 or 2 Thai bird chili(s), sliced into thin rounds
- 1 large bell pepper, sliced into thin strips
- 1 handful fresh haricots verts, halved
- 1 medium onion, diced
- 5 cloves garlic, peeled and minced
- salt and fresh black pepper
- 1 1/2 tablespoons oyster sauce
- 1 1/2 tablespoons soy sauce
- 1 tablespoon fish sauce (nam pla); I like Red Boat brand
- 2 fresh limes, cut into wedges
- 2 teaspoons sugar or light-brown sugar
- 1 cup fresh Thai basil leaves, plus more to garnish
- 4 tablespoons neutral vegetable oil, such as canola
- 4 eggs (optional)
- jasmine rice, to serve
Instructions
- Heat a large skillet with half of the vegetable oil over medium-high heat. If you are making rice, now is the time to start it.
- Add the onions, pepper, green beans, and chili pepper. Cook, stirring often, until the onions are just translucent. Transfer to a plate.
- Add most of the remaining oil. When hot, add the chicken and a generous pinch of salt and pepper. Break up the chicken but do not stir too often, allowing it to brown on one side. Add the garlic and continue to cook, stirring.
- When the chicken is mostly cooked, add back the vegetables and add the oyster sauce, soy sauce, fish sauce, sugar, and the juice of half a lime. Stir and finish cooking. Remove from heat and stir in the basil. Adjust seasoning.
- Optional: Spoon the kra pao onto plates over the rice. Add the rest of the oil to the empty skillet. Crack the eggs into the hot pan and fry until cooked, the edges crispy brown.
- Put a fried egg on top of each dish, and garnish with fresh lime wedges.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
