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Thai Basil Chicken (Pad Kra Pao Gai)

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 People
Calories: 528kcal
Author: Chef Jack Ovens

Ingredients
 

Chicken & Aromatics

  • 600g (1.3lb) - Chicken Thigh, Boneless & Skinless, Finely Diced
  • 2 tsp (10ml) - Neutral Oil (Peanut Oil)
  • 5 - Garlic Cloves, Finely Chopped
  • 1 - Red Chilli, Diced
  • 1 - Brown (Yellow) Onion, Thinly Sliced
  • 1 - Small Red Bell Pepper (Capsicum), Thinly Sliced
  • 100g (3.5oz) - Green Beans, Trimmed & Chopped
  • Seasoning To Taste

Sauce

  • 1 ½ Tbsp (50g) - Oyster Sauce
  • 1 ½ Tbsp (30ml) - Light Soy Sauce
  • 1 tsp (5ml) - Dark Soy Sauce
  • 1 tsp (5ml) - Fish Sauce
  • 1 tsp (10g) - Honey
  • 2 Tbsp (40ml) - Chicken Stock

Rice

  • 1 Cup (200g) - Jasmine Rice, Washed
  • 1 ⅓ Cups (320ml) - Cold Water
  • 1 tsp (5ml) - Peanut Oil
  • 2 - Garlic Cloves, Minced
  • 1 - Red Chilli, Diced
  • Salt

Finish

  • 1 Cup (Bunch) - Thai Basil Leaves (or Regular Basil if needed)
  • Lime, To Serve

Instructions

Cook Rice

  • In a saucepan, add peanut oil over low to medium heat. Add garlic and chilli and cook 20–30 seconds until fragrant — do not brown. Add washed jasmine rice, stirring to coat each grain in the aromatic oil for 30 seconds. Add the water and a pinch of salt. Bring to a boil.
  • Once boiling, cover with a lid and reduce the heat to low. Simmer for 12 minutes, until the liquid is absorbed. Turn off the heat and rest 5 minutes, lid on, to steam through. Fluff with a fork, and set aside, ready to serve with the Thai basil chicken.

Prep Chicken & Sauce

  • Finely dice the chicken thighs with a sharp knife until small and even. In a small bowl, combine the oyster sauce, light soy, dark soy, fish sauce, honey, and water. Stir well and set aside.

Cook Aromatics

  • Heat oil in a wok or large non-stick pan over medium-high heat. Add the garlic and chillies, stir-frying for 20–30 seconds until fragrant.

Sear Chicken

  • Add the chopped chicken and spread it out in the pan. Leave it untouched for 30 seconds to brown slightly, then stir-fry for 3–4 minutes until cooked through and lightly caramelised.

Add Vegetables

  • Toss in onion, capsicum, and green beans. Stir-fry for 1–2 minutes — they should stay bright with a little bite.

Sauce It Up

  • Pour in the sauce mix and toss everything through. Cook for 1 minute, allowing it to thicken and coat the chicken evenly.

Finish With Basil

  • Turn off the heat, add the basil leaves, and toss through until just wilted. The residual heat will release that signature Thai aroma.

Serve

  • Spoon over steamed jasmine rice, squeeze fresh lime on top, and finish with a fried egg if you’re feeling it.

Nutrition Guide

Nutrition Facts
Thai Basil Chicken (Pad Kra Pao Gai)
Serving Size
 
320 g
Amount per Serving
Calories
528
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2.7
g
17
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3.12
g
Monounsaturated Fat
 
5.17
g
Cholesterol
 
192.3
mg
64
%
Sodium
 
949.7
mg
41
%
Potassium
 
612.3
mg
17
%
Carbohydrates
 
52
g
17
%
Fiber
 
1.7
g
7
%
Sugar
 
7.4
g
8
%
Protein
 
47
g
94
%
Vitamin A
 
209.6
IU
4
%
Vitamin C
 
47.8
mg
58
%
Calcium
 
57.5
mg
6
%
Iron
 
3.1
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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