Thai
Thai Basil Chicken
This pad kra pao gai is all about aggressive heat, fast browning, and a last-second basil finish. The chicken picks up a sticky savory glaze, while the fried egg and rice make it a complete weeknight plate.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbQuick Weeknight
At a Glance
- Time
- 20 mins
- Serves
- 2
- Cost
- Low
- Cuisine
- Thai
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering. Add the chiles, shallots, and garlic and fry for 1 to 2 minutes until softened and just starting to brown at the edges.
- Add the ground chicken and stir-fry for 2 to 3 minutes, breaking it into small pieces so it browns instead of steaming. You want some golden bits on the bottom of the pan.
- Stir in the soy sauce, fish sauce, oyster sauce, sugar, and broth or water. Keep stirring over high heat until the sauce reduces and clings to the chicken in a glossy glaze.
- Turn off the heat and fold in the Thai basil so it wilts without losing its bright green color.
- Heat the remaining oil in a small skillet over medium-high heat and fry the eggs until the whites are lacy and crisp at the edges but the yolks are still runny.
- Spoon the chicken over hot jasmine rice, top each bowl with a crispy egg, and serve right away.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Choose tamari over the soy sauce and use a certified gluten-free oyster sauce — standard oyster sauce contains wheat. The dish is naturally dairy-free.