Thai Basil Chicken Stir-Fry (Pad Kra Pao Gai)
A quick and flavorful Thai stir-fry with ground chicken, holy basil, chili, and a savory sauce. Served over rice. Modified to be egg-free.
15m prep + 20m cook4 servings
Contains wheatContains soyContains fishEGG-free
480 cal|35g protein|40g carbs|20g fat|2g fiber
Ingredients
- 1 lb Ground Chicken
- 2 cups Holy Basil Leaves
- 3-5 Thai Chilies
- 4 cloves Garlic
- 3 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 1 tbsp Brown Sugar
- 2 tbsp Vegetable Oil
- 4 cups Cooked Jasmine Rice
Instructions
- 1Mince garlic and chilies. If you like less heat, remove the seeds from the chilies.
- 2Heat vegetable oil in a wok or large skillet over medium-high heat.
- 3Add garlic and chilies to the wok and stir-fry for about 30 seconds until fragrant.
- 4Add ground chicken and cook, breaking it up with a spatula, until browned and cooked through (about 5-7 minutes).
- 5Stir in soy sauce, fish sauce, and brown sugar. Cook for another minute until the sauce has thickened slightly.
- 6Add holy basil leaves and stir-fry until wilted (about 30 seconds).
- 7Serve immediately over cooked jasmine 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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