Pad Kra Pao (Thai Holy Basil Chicken)

Thailand's most popular stir-fry: minced chicken (or ground chicken, chicken mince) tossed with holy basil, Thai chillies, garlic, and fish sauce. Served over jasmine rice with a crispy fried egg on top. Arguably the ideal quick weeknight dinner — 20 minutes, one wok, two-ingredient sauce. A strong hit for "quick dinner under 30 min".

Ingredients

• 400 g minced chicken (ground chicken, chicken mince)
• Large handful Thai holy basil leaves (or Italian basil as substitute)
• 4–6 Thai bird's eye chillies, finely chopped (adjust to heat preference)
• 4 cloves garlic, minced
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp soy sauce
• 1 tsp sugar
• Vegetable oil
• Jasmine rice and fried eggs to serve

Method

1. Mix oyster sauce, fish sauce, soy sauce, and sugar in a small bowl.
2. Heat a wok until smoking. Add oil. Fry garlic and chillies 30 seconds.
3. Add minced chicken (ground chicken). Break up and stir-fry on high heat until cooked through, about 4 minutes.
4. Pour in sauce and toss to coat.
5. Remove from heat, fold in holy basil leaves.
6. Serve immediately over rice with a fried egg on top.

Tags: thai, poultry, spicy, 20min, quick dinner, pad kra pao, basil chicken, minced chicken, ground chicken, chicken mince, stir fry, under 30 minutes