Thai Basil Chicken (Pad Kra Pao Gai) with Rice
A quick and flavorful Thai stir-fry featuring ground chicken, fragrant basil, and a savory-sweet sauce, served over steamed rice. A classic Thai street food dish made safe for nut allergies.
Ingredients
- 1 lb Ground Chicken
- 2 cups Thai Basil Leaves
- 1 medium Red Bell Pepper
- 4 cloves Garlic
- 2 small Bird's Eye Chili
- 3 tablespoons Soy Sauce
- 2 tablespoons Oyster Sauce
- 1 tablespoon Brown Sugar
- 2 tablespoons Vegetable Oil
- 4 cups Cooked Rice
Instructions
- 1Mince garlic and chili (remove seeds for less spice). Slice red bell pepper.
- 2Heat vegetable oil in a wok or large skillet over high heat.
- 3Add garlic and chili and stir-fry for 30 seconds until fragrant.
- 4Add ground chicken and cook, breaking it up with a spatula, until browned.
- 5Add soy sauce, oyster sauce, and brown sugar. Stir well to combine.
- 6Add red bell pepper and cook for 2 minutes until slightly softened.
- 7Stir in Thai basil leaves and cook until wilted, about 30 seconds.
- 8Serve hot over cooked rice.
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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