Thai basil is so good in this Thai basil chicken, or Pad Krapow Gai Recipe

oyster sauce

🥗Healthier: soy sauce

💰Cheaper: hoisin sauce

Soy sauce provides a lower-calorie option while maintaining flavor.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can substitute for fish sauce in flavor, while salt is a basic alternative.

Heat 2 tablespoons of vegetable oil in a wok over high heat.

Add 800 grams of trimmed skinless chicken thighs, chopped into small chunks, to the oil and stir fry for about 4 to 5 minutes until the chicken is nearly cooked through.

In a small bowl, mix together the sauce ingredients: 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 0.5 tablespoon of fish sauce, 1 tablespoon of light brown sugar, 4 tablespoons of cold water, and 1 teaspoon of corn flour. Mix until the corn flour is absorbed.

Add 4 thinly sliced Thai chilies, 4 minced cloves of garlic, and 8 sliced spring onions (both green and white parts) to the wok. Stir-fry for 1 minute.

Pour in the sauce prepared earlier and fry for a further 1 to 2 minutes, stirring often until hot.

Add 40 grams of sliced Thai basil to the chicken, stir together, and cook for a further 30 seconds.

Turn off the heat and serve the Thai basil chicken over fluffy boiled rice, topped with a crispy fried egg and sliced tomatoes.

Cooking Techniques

Equipment Needed

Spice Level: