thai basil chicken pad krapow gai
Chicken
Thai Basil Chicken Pad Krapow Gai
Love Thai basil chicken? It's easy to recreate this Thai restaurant favorite at home. You'll need chicken thighs, a few pantry staples and aromatic Thai basil.
Ingredients
- 3 tablespoons lime juice
- 2 tablespoons fish sauce or soy sauce
- 1 thai chile, finely sliced
- 1 teaspoon packed brown sugar
- 1 garlic cloves, minced
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce or soy sauce
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon packed brown sugar
- 1 teaspoon mushroom soy sauce
- 3 tablespoons canola oil
- 2 cups cut fresh green beans
- 1 shallot, chopped
- 2 boneless skinless chicken thighs, chopped into 1-in. pieces
- 4 garlic cloves, minced
- 2 thai chiles, finely sliced
- 1/2 cup reduced-sodium chicken broth
- 1/4 cup fresh thai basil leaves
- hot cooked jasmine rice
Directions
- To make Prik Nam Pla, in a small bowl, stir together lime juice, fish sauce, Thai chile, brown sugar and garlic; set aside.
- To make Thai basil sauce, in another small bowl, stir together oyster sauce, fish sauce, soy sauce, mushroom soy sauce and sugar; set aside.
- Heat oil in a large skillet or wok to medium-high heat. Add green beans and shallots; cook 3-4 minutes or until shallots are soft. Add chicken, garlic and Thai chiles; cook 4-5 minutes or until chicken is browned on each side. Pour in Thai basil sauce and broth; simmer 3-4 minutes or until chicken and green beans have absorbed some of the liquid. Stir in Thai basil.
- Serve over hot cooked Jasmine rice; spoon Prik Nam Pla on top.
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