Thai Basil Chicken Stir-Fry (Pad Krapow Style)
Stir-fry ground chicken with garlic, chili, and fish sauce, then finish with fragrant Thai basil and a squeeze of lime.
Total
30 min
Prep
15 min
Cook
15 min
Serves
2
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Recipe serves 2
Ingredients
- 300 g ground chicken
- 1 cup Thai basil (or sweet basil)
- 3 cloves garlic
- 1 to 2 Thai chili (or serrano), finely chopped
- 2 tbsp fish sauce
- 1 tbsp soy sauce(optional)
- 1 tbsp lime juice
- 1 tbsp neutral oil
- 1 tsp brown sugar(optional)
Instructions
- 1
Prep (15 minutes total): Mince the garlic and finely chop the chili. Pick and roughly tear the Thai basil leaves. Squeeze lime juice and measure fish sauce (and soy sauce/sugar if using).
- 2
Cook (15 minutes total): Heat a wok or large skillet over medium-high heat and add oil. Add garlic and chili and stir-fry for about 30–60 seconds until fragrant.
- 3
Add ground chicken and break it up with a spatula. Stir-fry until no longer pink and cooked through, about 8–10 minutes.
- 4
Stir in fish sauce (and soy sauce and sugar if using). Cook 1–2 minutes to coat and reduce slightly.
- 5
Turn off heat and fold in Thai basil. Let it wilt for 30–60 seconds, then finish with lime juice and serve immediately.
Nutrition per serving
Calories
520
26% of a 2,000 kcal day
| Protein | 43 g |
| Carbohydrate | 10 g |
| Fat | 36 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 1650 mg |
Goes well with this
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