This year my wife and I planted Thai chilies and Thai basil in our garden, which are perfect for this dish but you can also find them in Asian food markets. This is a delicious, spicy stir-fry that’s called pad kra pao gai in Thailand. It’s a hugely popular street food there and is typically served with a side of fried egg. This recipe makes two large servings of Thai Basil & Chili Chicken.
- 2 eggs
- 2 Tbsp vegetable oil
- 1 lb. boneless chicken breast (or any other cut of boneless chicken), diced
- 5 cloves of garlic, peeled and minced
- 6 to 10 Thai chilies, stemmed and minced
- 1 Tbsp of oyster sauce
- 1/2 tsp. light soy sauce
- 1 Tbsp dark soy sauce
- 1/2 teaspoon sugar
- 1 handful of Thai basil leaves – preferably holy basil
- Heat the oil in a wok over medium-high heat.
- When the oil is hot and sizzling, drop in the egg. Let it sizzle and bubble up, and at the same time, splash some of the hot oil onto the top of the egg.
- When the egg is cooked the way you like it, remove it from the wok and set aside on a plate.
- Add the chicken, garlic and chilies to the hot oil and cook, stirring, until the chicken is just about fully cooked – 2 to 3 minutes.
- Add the oyster sauce, light soy, dark soy and sugar to the wok and stir for about a minute.
- Add the Thai holy basil to the wok and stir.
Serve with white rice and fried egg and enjoy!
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.