Thai Basil Chicken

This super tasty Thai basil chicken stir fry takes less than 10 minutes. This ground chicken with Thai basil or Pad Krapow Gai is one of my favourite street food lunches when I'm in Thailand. I also love this Thai basil recipe with ground beef.

Super tasty and ready in less than 15 minutes, this ground chicken recipes uses minced chicken breast to lower the fat content and has finely chopped green beans to increase the fibre content, making for a lighter and healthier version of the traditional Thai basil chicken.

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Thai holy basil has a unique peppery aniseed taste that holds up even when cooked like this. I would love to tell you that you can replace the Thai or holy basil with sweet European basil but unfortunately you won’t get the same effect. These days you can get Thai basil in most Asian stores. Alternatively, Thai basil is quite easy to grow, Thai basil plants and seeds are increasingly available in garden centres and online.

Thai Basil Chicken

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Thai Basil Chicken

Yield: 2

Author: Dee Kirk

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

This super tasty thai basil chicken stir fry takes less than 10 minutes. Chicken with thai basil or Pad Krapow Gai is one of my favourite street food lunches when I'm in Thailand. I also love this thai basil recipe with beef.I would love to tell you that you can replace the thai or holy basil with sweet European basil but unfortunately you won;t get the same effect. Thai holy basil has a unique peppery aniseed taste that holds up even when cooked like this. These days you can get Thai basil in most Asian stores. Alternativley Thai basil is quite easy to grow, thai basil plants and seeds are increasingly available in garden centres and online.

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Ingredients

Thai Basil Chicken

• 450g Chicken mince
• 1 small onion, finely chopped
• Handful of long beans (or french beans), chopped into 1cm pieces
• 5 birds eye chillis
• 5 cloves of garlic
• 2 tablespoons Oyster sauce
• 2 tablespoons Soy Sauce (I use Tamari)
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• Coconut oil to fry
• 1 fried egg per person
• Large bunch of Thai
• Chili to garnish

Instructions

Method

1. Grind the chilis and garlic into a paste with some salt, a pestle and mortar works best for this. Remove the seeds if you would like to reduce the heat from the chilies.
2. Combine the oyster sauce, soy sauce, fish sauce and sugar in a bowl and set aside.
3. In a wok, or heavy bottomed pan, fry the paste in coconut oil until it releases its aromas. Add the onions and stir without letting it brown.
4. Add the chicken to the pan along with the beans and suace mixture. Keep stirring until the chicken is cooked through but not dried out. Stiry in the basil leaves and take off the heat.
5. Fry the eggs in some more coconut oil,
6. Serve the chicken mix with rice, topped with a fried egg and garnished with more chili if desired.

https://www.myskikitchen.com/home/chicken-with-thai-basil

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