Empty My Fridge
Thai Basil Chicken ( Pad Krapow Gai )
Ingredients
- Oil2 tbsp
- Chicken thigh · boneless skinless trimmed chopped8
- Chili pepper · thinly sliced4
- Garlic · peeled minced4 cloves
- Scallion · sliced8
- Thai basil · sliced
- Soy sauce1 tbsp
- Dark soy sauce1 tbsp
- Oyster sauce2 tbsp
- Fish sauce½ tbsp
- Brown sugar1 tbsp
- Cornstarch1 tsp
- Rice
- Egg
- Cherry tomato · halved
Instructions
- Heat the oil in a wok over high heat.
- Add the chicken and stir often for 4 to 5 minutes, until nearly cooked through; it does not need to brown.
- Meanwhile, mix the sauce ingredients (light and dark soy sauce, oyster sauce, fish sauce, light brown sugar, water and cornflour) in a small bowl.
- Add the chillies, garlic and spring onions to the chicken and stir-fry constantly for 1 minute.
- Add the sauce and fry for 1 to 2 minutes, until hot.
- Add the Thai basil and toss, cook for a further 30 seconds, then turn off the heat.
- Serve with boiled rice, a fried egg and halved cherry tomatoes.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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