Thai Basil Chicken (Pad Krapow Gai)

Ingredients

• 400 g Boneless, skinless chicken breasts (Cut into small dice or strips)
• 30 g Fresh Thai basil (Leaves only, stripped)
• 3 gousses Garlic (Minced)
• 6 unités Bird's eye chilies (Stems removed, finely chopped (or to taste))
• 2 c. à soupe Light soy sauce
• 1 c. à soupe Dark soy sauce
• 1 c. à café White sugar
• 2 c. à soupe Water
• 30 ml Vegetable oil (peanut or sunflower) (10 cl for the egg + 2 c. à soupe for cooking the chicken)
• 2 unités Egg (Fried sunny‑side up, runny yolk)
• 300 g Cooked white rice (About 1 cup uncooked, cooked in water or rice cooker)

Instructions

1. Prepare the aromatics

   Mince the garlic, chop the chilies (removing the seeds if you want less heat) and, if you have a mortar, crush them with the garlic to form a paste. Otherwise, finely chop with a knife.

   Time: PT5M

2. Cut the chicken

   Remove the chicken skin (if needed), cut into ~1 cm dice.

   Time: PT3M

3. Prepare the cooking sauce

   In a bowl, mix 2 tbsp water, 2 tbsp light soy sauce, 1 tbsp dark soy sauce and 1 tsp sugar until fully dissolved.

   Time: PT2M

4. Cook the fried egg

   Heat 10 cl oil in the pan over medium heat. Crack the eggs, let cook 1 minute untouched, then carefully remove when the whites are set and edges golden.

   Time: PT3M

   Temperature: Moyen

5. Stir‑fry the chicken

   In the same pan (or a separate sauté pan), add 2 tbsp oil, heat over medium. Add the garlic‑chili paste, sauté 20 seconds, then add the chicken. Cook 4‑5 minutes until nicely browned.

   Time: PT5M

   Temperature: Moyen

6. Add the sauce

   Pour the prepared sauce over the chicken, stir and let simmer 1 minute for the flavors to meld.

   Time: PT1M

   Temperature: Moyen

7. Incorporate the basil

   Remove from heat, add Thai basil leaves and toss quickly for 30 seconds until slightly wilted.

   Time: PT30S

8. Plating

   Serve the basil chicken over a bed of hot white rice, place the fried egg beside it and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g