Made with AI
Thai Chicken Basil Stir-Fry (Pad Krapow Gai)
30 min 312 kcal per serving Medium
Ingredients
4 Servings
- skinless chicken breast, diced400 g
- vegetable oil2 tablespoons
- garlic, minced4 cloves
- red chilies, sliced2 pieces
- onion, sliced1 medium
- red bell pepper, sliced1 medium
- light soy sauce2 tablespoons
- fish sauce1 tablespoon
- sugar1 teaspoon
- fresh Thai basil leaves1 cup
- cooked jasmine rice2 cups
Instructions
- 1
Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 2
Add the minced garlic and sliced red chilies, and stir-fry for about 30 seconds until fragrant.
- 3
Add the diced chicken breast and stir-fry for 3-4 minutes, until the chicken is no longer pink.
- 4
Add the sliced onion and red bell pepper, and continue to stir-fry for another 2-3 minutes until the vegetables are slightly tender.
- 5
Pour in the light soy sauce, fish sauce, and sprinkle the sugar over the mixture. Stir well to combine and cook for another 1-2 minutes.
- 6
Add the fresh Thai basil leaves and stir-fry for 1 minute, just until the basil is wilted and aromatic.
- 7
Serve the stir-fry hot over cooked jasmine rice. Enjoy your Thai Chicken Basil Stir-Fry (Pad Krapow Gai)!
