Thai Basil Chicken Stir-Fry (Pad Kra Pao Gai)
A quick and flavorful Thai basil chicken stir-fry, perfect for a weeknight dinner. This recipe is adapted to avoid shellfish without sacrificing any flavor.
15m prep + 20m cook4 servingsSafety: 98/100
Contains wheatContains soyContains shellfish
480 cal|35g protein|55g carbs|15g fat|3g fiber
Ingredients
- 1.5 lbs Chicken breast
- 2 tbsp Vegetable oil
- 4 cloves Garlic
- 2 small Thai chilies
- 3 tbsp Soy sauce
- 1 tbsp Dark soy sauce
- 2 tbsp Oyster sauce substitution (mushroom sauce)
- 1 tsp Sugar
- 2 cups Thai basil
- 4 cups Cooked jasmine rice
Instructions
- 1Cut the chicken breast into small, bite-sized pieces.
- 2Heat vegetable oil in a wok or large skillet over high heat.
- 3Add garlic and chilies and stir-fry until fragrant, about 30 seconds.
- 4Add the chicken and stir-fry until cooked through and lightly browned.
- 5Stir in soy sauce, dark soy sauce, oyster sauce substitution (mushroom sauce), and sugar. Cook for 1 minute.
- 6Add Thai basil and stir-fry until wilted, about 30 seconds.
- 7Serve immediately over cooked jasmine rice.
Substitutions
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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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