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Basil Chicken Stir-Fry

Serves 4 to 6 Entree chicken, Poultry

Basil Chicken Stir-Fry

Basil Chicken Stir-Fry, or 'Pad Krapow Gai,' is a staple of Bangkok's bustling street food scene, where the sizzle of woks is as familiar as the city's heartbeat. This home version captures the essence of those vibrant stalls. With salt judged by hand and a generous use of fat, it's a dish crafted for sharing, echoing the communal tables of Thai households.

Expect a harmonious blend of savory and aromatic flavors, with tender chicken thighs soaked in the umami-rich trio of oyster, fish, and soy sauces. Bright Thai basil leaves and fiery chilies punctuate the dish, while garlic and onion add depth, creating a stir-fry that's both comforting and bold.

Ingredients

  • 700 gchicken thigh — sliced
  • 3 tbspoyster sauce
  • 2 tbspfish sauce
  • 2 tbspsoy sauce
  • 4 clovesgarlic
  • 2 cupsThai basil
  • to tasteThai chilies
  • 1onion
  • to tastefine sea salt

Method

  1. Begin by patting 700 g of chicken thigh dry with paper towels to remove excess moisture. Season the chicken lightly with fine sea salt to enhance its natural flavors. Heat a large wok or a heavy skillet over medium-high heat and add a generous amount of oil, enough to coat the bottom. Once the oil shimmers, add the chicken pieces in a single layer, ensuring they are not crowded. Brown the chicken on all sides until it develops a golden crust, which should take about 6-8 minutes. This step locks in the juices and adds depth to the dish.
  2. While the chicken is browning, prepare the aromatics. Mince 4 cloves of garlic and slice 1 onion thinly. Adjust the number of Thai chilies to your heat preference, slicing them thinly to release their heat. Once the chicken is browned, add the minced garlic, sliced onion, and chilies to the pan. Stir-fry the mixture, allowing the garlic and onion to soften and release their fragrance. The onions should become translucent, indicating they are tender.
  3. Incorporate the sauces to build the dish's flavor profile. Pour in 3 tbsp of oyster sauce, 2 tbsp of fish sauce, and 2 tbsp of soy sauce directly into the pan. Stir well to combine, ensuring the chicken is evenly coated. Allow the mixture to simmer gently, reducing the sauce slightly if it appears too watery. The sauce should cling to the chicken, creating a glossy finish.
  4. Taste the dish and adjust the seasoning if necessary. If the flavors seem muted, a small pinch of fine sea salt can enhance the overall taste. Remember, the balance of salty, savory, and spicy is key to this dish.
  5. Finish the dish by adding 2 cups of fresh Thai basil leaves. Stir them into the hot chicken mixture just before serving. The heat from the pan will wilt the basil slightly, releasing its aromatic oils. Serve the Basil Chicken Stir-Fry immediately, allowing the fresh basil to complement the rich, savory flavors of the chicken.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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