Vegan and Gluten Free adaptable.

Thai Basil Chicken (Pad Krapow Gai or also known as Gai Pad Krapow)  made either with finely diced or ground chicken is stir-fried using less than 10 ingredients,  each delivering wallops of flavor in a delicious savory sauce, then its is piled high with Thai basil tossed in at the last minute to infuse the dish with that punchy aroma. 

This dish is so quick and easy that you can have dinner on the table in less than 20 minutes.  I don’t use fish sauce, but if you do go for it! You can also substitute the chicken with tofu.

There’s no excuse not to make this dish at home. It’s so forgiving, so simple, and once you you make it trust me, you will wind up making this 15 Minute Thai Basil Chicken again.

The flavor and aroma of basil is what gives this dish its distinctive character.“Kra-pow”is actually a specific type of basil called holy basil. It is hard to find it even in Asian grocery stores, and almost all Thai restaurants use the common Thai sweet basil as a substitute.

Ingredients:

• 2 tablespoons neutral oil
• 2 shallots or 1/2 medium onion sliced 
• 2 Thai Green chilies finely chopped (use more if you like it spicy)
• 2 Thai Red Chilies finely chopped
• 2 tablespoons garlic paste
• 1 tablespoons grated ginger
• 2 chicken breasts or about 8 oz. ground chicken breast or a mix of chicken thigh meat and breast
• 1 cup mixed bell peppers cut into julienne 
• 1 teaspoon oyster sauce ( I used mushroom sauce)
• 1 teaspoon fish sauce (optional)
• 1 teaspoon light soy sauce
• 1 teaspoon dark soy sauce ( use sparingly- depending on the strength of the sauce)
• 1 teaspoon sugar brown or white will do
• 1/2 teaspoon freshly ground black pepper
• 1 bunch fresh Thai basil leaves stems removed
• 1 green onion sliced diagonally – save the green for garnish
• Splash of water
• Salt if needed
  
  

Instructions:

1. Heat oil in a wok or frying pan over high-medium heat. When the oil is hot, add onions and chilies, and cook until they are fragrant, about 1 minute, then add garlic.
   
   
2. Toss in chicken and stir fry until the meat is cooked through, add a splash of water if needed, and cover if needed. 
   
   
3. Once chicken is almost cooked add mushroom/oyster sauce, light and dark soy sauce, black pepper and sugar to the wok, stir well.
   
   
4. Add basil leaves. Stir until just wilted, then garnish with the green part of green onions.
   
   
5. Serve immediately with steamed white rice or fried rice.
   
   

To make this Vegetarian /Vegan or Gluten-Free substitute the meat for Tofu and use gluten-free soy sauce.