Thai delivery... pad krapow gai
Thai chicken with fluffy white rice and holy basil
This is a recipe that delivers on every level.A quick and easy Thai classic that has a just-the right level of spiciness with an incredible taste reward for minimal prep.My recreation of an authentic Thai dish is so easy and simple, you can get this ready in less than 20 minutes.(an added bonus on a hot summers evening) Once you start eating it, it will probably disappear from your plate in 5 seconds.Out of the wok and onto your plate before you can pick up the phone and say Deliveroo. If you’re looking for a super flavoursome quick and easy dinner, this Thai basil chicken stir fry is for you.Goodbye delivery and hello home cooking!
A few tips for starters
Sugar, oil, garlic, chicken thighs – you can sub chicken breast too but chicken thighs are juicier and have more flavour I think.
Oyster sauce is a thick and tasty brown sauce that can be found in the Asian aisle of most supermarkets. If you see the Lee Kum Kee bottle, grab it. It’s the premium oyster sauce which lists oysters as it’s first ingredient, unlike the one with the red panda label which has oysters listed further down the list.If you’re not a spice fiend, seed your chillies (use gloves!) or decrease the amount.
Thai holy basil is the correct kind of basil to use for pad krapow gai.It is incredibly difficult to buy outside of Thailand so the best substitute is regular Thai basil. Thai basil has a very slight licorice/fennel flavor to it that isvery distinct. If you can’t find it, use regular sweet basil instead.
This recipe makes just enough sauce to coat the chicken plus a little extra for spooning on to your fluffy white rice. It’s a pretty flavorful (and by that I mean salty) so don’t be tempted to up the sauce amounts, it will be enough!
Speaking of sauce, this is meant to be eaten with fluffy white rice! The sauce and chicken go perfectly with the blank canvas rice provides. Of course if you want you can have it over your rice, or even noodles. Add some cucumbers for a bit of freshness and crunch.
Like all stir-fries, once you get going the procedure is speedy, so be sure to have all your ingredients prepped and sauces measured out before you turn on the heat.
20 minutes from chopping board to dinner plate
Don´t be tempted to stint on the amount of basil you throw at this recipe.
2 tsp oyster sauce
1 tsp soy sauce
1 tsp dark soy sauce
1 tsp sugar
2 tbsp water1 tbsp peanut oil
5 cloves garlic minced
3-4 Thai bird’s eye chili(piri piri ) deseeded and finely chopped,see above
1/2 lb boneless skinless chicken thighs cut into 1 inch chunks
20-30 leaves Thai basil
Rice to serve
In a small bowl, mix together 2 tablespoons of water with the oyster sauce, soy sauce, dark soy sauce, and sugar.Heat the oil in a wok or frying pan over medium high heat. When hot and shimmering, add the garlic and chili, stirring, for about 10-30 seconds – you don’t want them to burn or brown.Add the chicken and cook, tossing, until golden brown and cooked through.Add the sauce and cook until the sauce reduces slightly and coats the chicken.Remove the pan from the heat and stir in the basil