Spicy Dairy-Free Thai Basil Chicken Stir-Fry (Pad Krapow Gai)
A fiery and flavorful Thai stir-fry with ground chicken, Thai basil, and chilies. Made without dairy, this dish is perfect served over rice for a quick and satisfying lunch.
Ingredients
- 1 lb Ground Chicken
- 2 tbsp Coconut Oil
- 4 cloves Garlic (minced)
- 2-4 Thai Chilies (minced)
- 3 tbsp Soy Sauce (or Tamari)
- 2 tbsp Oyster Sauce (Vegan)
- 1 tbsp Brown Sugar
- 1 tbsp Fish Sauce (Vegan)
- 1 cup Thai Basil Leaves
- 4 cups Cooked Rice
- 4 Lime Wedges
Instructions
- 1Heat coconut oil in a wok or large skillet over high heat.
- 2Add ground chicken and cook, breaking it up with a spoon, until browned.
- 3Add garlic and Thai chilies and cook for 1 minute, until fragrant.
- 4Stir in soy sauce, vegan oyster sauce, brown sugar, and vegan fish sauce.
- 5Bring to a simmer and cook for 2-3 minutes, until sauce has thickened slightly.
- 6Stir in Thai basil leaves until wilted.
- 7Serve hot over cooked rice with lime wedges.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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