Ingredients:
- 1 pound ground chicken (you can also use minced chicken thighs or breasts)
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2-4 Thai bird's eye chilies, chopped (adjust to your spice preference)
- 1 red bell pepper, sliced into thin strips
- 1 onion, thinly sliced
- 1 cup fresh basil leaves (holy basil is traditional, but sweet basil works)
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
- Lime wedges, for serving
- Jasmine rice, for serving
Instructions:
Prepare Ingredients:
- Minced chicken, chop the garlic and Thai bird's eye chilies, slice the red bell pepper and onion, and pick the basil leaves. Have all your ingredients ready before you start cooking, as stir-frying is a quick process.
Heat the Pan:
- Heat a wok or a large skillet over high heat. Add the vegetable oil and let it heat for a moment.
Sauté Garlic and Chilies:
- Add the minced garlic and chopped Thai bird's eye chilies to the hot oil. Stir-fry for about 20-30 seconds until they become fragrant.
Add Chicken:
- Add the ground chicken to the wok. Use a spatula or a wooden spoon to break it apart and stir-fry until it's no longer pink and begins to brown, about 4-5 minutes.
Add Vegetables:
- Add the sliced red bell pepper and onion to the wok. Continue to stir-fry for another 2-3 minutes until the vegetables start to soften.
Season the Dish:
- In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, and sugar.
- Pour this sauce mixture into the wok and stir to coat the chicken and vegetables evenly.
Add Basil:
- Add the fresh basil leaves to the wok. Stir-fry for another 1-2 minutes until the basil begins to wilt. The aroma of the basil is an essential part of this dish.
Adjust Consistency:
- If the dish looks too dry, add about 1/4 cup of chicken broth or water to the wok to create a bit of sauce.
Serve:
- Remove the wok from heat.
- Serve your Pad Krapow Gai hot with jasmine rice and lime wedges on the side.
Enjoy:
- Squeeze lime juice over the dish before eating to brighten the flavors.
- Pad Krapow Gai is traditionally served with a fried or sunny-side-up egg on top, if desired.
This flavorful Thai dish is known for its balance of spicy, savory, and herbal flavors. Adjust the level of heat to your liking by adding more or fewer Thai bird's eye chilies. Enjoy your homemade Pad Krapow Gai!