Thai Pad Kra Pao Gai
Fast Thai stir-fried chicken with holy basil, garlic, chiles, jasmine rice, and a crisp-edged fried egg.
Equipment
- Carbon-steel wok or large skillet
- Medium saucepan with lid
- Sharp chef’s knife
- Small mixing bowl
- Slotted spatula
Ingredients
Rice and Eggs
- 2 cups jasmine rice rinsed
- 2 1/2 cups water
- 4 large eggs
- 4 tbsp neutral oil divided
Stir-Fry
- 1 1/2 lb boneless skinless chicken thighs hand-chopped into small irregular pieces
- 6 cloves garlic roughly chopped
- 4 whole Thai bird chiles sliced, or to taste
- 2 tbsp oyster sauce
- 1 1/2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp granulated sugar
- 1/4 cup water
- 2 cups holy basil leaves loosely packed
Instructions
Cook the Rice and Eggs:
- Combine the rinsed rice and water, bring to a simmer, cover, and cook over low heat for 15 minutes. Rest covered for 10 minutes.
- Heat half the oil in a wok and fry the eggs one at a time until the edges are crisp and the yolks are softly set. Drain briefly.
Mix the Sauce:
- Stir together the oyster sauce, fish sauce, light soy, dark soy, sugar, and water.
- Wipe the wok if needed, then heat the remaining oil over high heat.
Stir-Fry:
- Add the garlic and chiles and stir-fry for 20 seconds. Add the chicken and cook for 3 to 5 minutes, breaking apart the pieces, until nearly cooked.
- Pour in the sauce and toss for 1 to 2 minutes until the chicken is cooked and lightly coated. Fold in the holy basil just until wilted. Serve with rice and eggs.
Notes
- Adjust the number of bird chiles to suit your heat preference.
- Do not crowd a small wok; cook the chicken in two batches if necessary.
Nutrition
Calories: 690kcalCarbohydrates: 78gProtein: 43gFat: 22gSaturated Fat: 5gCholesterol: 260mgSodium: 1320mgFiber: 2gSugar: 4g