Créé avec l’IA
Classic Thai Basil Chicken (Pad Krapow Gai)
25 min Facile
Ingrédients
4 Portions
- chicken breast or thighs, minced1 lb
- vegetable oil2 tbsp
- garlic, minced5 cloves
- red chilies, finely sliced1-2 chilies
- shallots, thinly sliced2 shallots
- bell pepper, sliced1 bell pepper
- Thai basil leaves1 cup
- oyster sauce1 tbsp
- soy sauce1 tbsp
- fish sauce1 tsp
- sugar1 tsp
- dark soy sauce1/2 tsp
Instructions
- 1
Heat the vegetable oil in a large skillet over medium-high heat.
- 2
Add the minced garlic, red chilies, and shallots to the skillet and stir-fry until fragrant, about 1-2 minutes.
- 3
Increase the heat to high and add the minced chicken to the skillet. Break it apart with a spatula and cook until no longer pink, about 3-5 minutes.
- 4
Add the sliced bell pepper to the skillet and stir-fry for another 2 minutes.
- 5
Lower the heat to medium and stir in the oyster sauce, soy sauce, fish sauce, sugar, and dark soy sauce if using. Cook for another minute, allowing the sauces to coat the chicken and vegetables evenly.
- 6
Add the Thai basil leaves and stir until they just begin to wilt, about 30 seconds to 1 minute.
- 7
Remove from heat and serve immediately with steamed rice.
