How to make Basil Chicken Stir-Fry

Why cooks start here

Basil Chicken Stir-Fry is cooked the way Bangkok wok stalls cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a thai family cook actually puts it on the table.

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.