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Thai Holy Basil and Chilli Chicken Stir Fry
Serves 4 Prep 10 min Cook 10 min Total 20 min Type Meal Origin Thai

Thai Holy Basil and Chilli Chicken Stir Fry

Thailand's pad krapow gai: minced chicken stir-fried hot with garlic, bird's-eye chilli and a generous handful of holy basil.

Serves 4 Prep 10 minutes Cook 10 minutes Units Rate

Overview

Although there is no rule about how to cut your chicken for this popular Thai stir fry, I like to cut the meat quite small, slightly smaller than bite-size. This is a delicious and easy recipe that can be whipped up in minutes. Serve it with white, steamed jasmine rice.

Ingredients

Aromatics

  • 8 garlic cloves, smashed
  • 5 red spur chillies, cut into thin rings
  • 2 shallots, thinly sliced

Fat

  • 2 tbsp rapeseed (canola) oil

Protein

  • 600g (1lb 5oz) skinless chicken thigh fillets, cut into small pieces

Seasonings

  • 1 tbsp light soy sauce*
  • 1 tsp palm sugar, finely chopped (more or less to taste)
  • 1 tbsp oyster sauce*
  • 1 ½ tsp dark soy sauce*

Herbs

  • Large handful of Thai holy basil leaves, finely (or roughly chopped)

Method

Stage 1 - Prepare aromatics

  1. Place the garlic and chillies in a pestle and mortar and pound until chunky and small but not smooth (or use knife/food processor).
  2. Set aside.

Stage 2 - Fry aromatics

  1. Heat the oil over a high heat in a large wok or frying pan.
  2. When hot, add the shallots and fry for a couple of minutes until fragrant and softened.
  3. Stir in the garlic and chilli mixture and fry for about 30 seconds, being careful not to burn the garlic.

Stage 3 - Cook chicken

  1. Stir in the chicken pieces and fry for about 4-5 minutes until cooked through.
  2. Stir continuously so that the aromatic ingredients don’t burn.

Stage 4 - Add seasonings

  1. Stir in the light soy sauce, sugar, oyster sauce and dark soy sauce.
  2. Taste and add more chillies, sugar or light soy sauce to taste.

Stage 5 - Finish with basil

  1. Turn off the heat and add the basil.
  2. Stir to combine.

Notes

  • Many soy and oyster sauces contain gluten but gluten-free brands are available.

Serving

  • Serve hot with steamed jasmine rice.

Storage

  • Best served immediately; reheat gently if needed.

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