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Chicken and Basil Stir Fry

Prep Time: 10 mins I Marinating Time: 30 mins I Cooking Time: 20-25 I Serve: 2 - 3

Thai basil chicken is a stir-fry dish better known in Thai as pad kra pao gai is a contender for the most popular, and the most beloved Thai street food dish of all time. The dish is made with finely chopped or ground chicken cooked with chile peppers, garlic, and shallots, and seasoned with a sweet and salty sauce and finished with fresh basil. It's a classic dish in Thai cuisine and can be found in restaurants and as a popular street food.

Ingredients :-

For Marination :-

½ kg Chicken Breasts (washed well, pat dry & cut into thin slices)

¼ tsp. Salt2 tsp. Soy Sauce1 tsp. Fish Sauce

For Stir Fry :-

2 tbsp. Veg Oil 

2-3 Red Chilies (dried, cut into 1 inch pieces)8-10 Garlic Cloves (roughly crushed)1 Red Onion, med size (thickly sliced)½ cup Bell Peppers (any colour, thickly sliced)Salt to taste½ tsp. Fish Sauce¼ tsp. Black Pepper Powder½ cup Thai Basil (only leaves)1.5 tsp. Hot Chili Sauce (Sriracha)

Method :- 

For Stir Fry :- 

Add chicken and add all the ingredients mentioned under the marination list to the bowl. Mix well until all the chicken pieces are well coated and set aside(covered) for 30 mins

After 30 mins remove the cover and mix the chicken pieces again. Set aside

Heat veg oil in a non-stick pan. Add dried red chili pieces + crushed garlic cloves to the pan to the pan and stir for 30 seconds on low med flame

Next, add the marinated chicken pieces to the pan and cook for 2-3 mins on low medium flame. Stir in regular intervals for even cooking. Once the chicken is half cooked, increase the flame to medium and add the sliced onions + bell peppers to the pan. Mix well and stir for another 30 seconds

Add salt + fish sauce + black pepper powder + thai basil leaves to the pan. Mix well and stir until well mixed

Next, add sriracha sauce to the pan, mix well and stir fry for a minute on medium flame, and switch off the gas.

Transfer to the serving bowl and serve with piping hot steamed rice

Time to Taste :)



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