Holy Basil Stir Fry with Chicken | Pad Kra Pao Gai | ผัดกระเพรา

Ingredients

• 3 cloves garlic (chopped finely)
• 3 Thai chili peppers (chopped finely)
• 1 cup chicken (minced)
• 1 red jalapeno pepper (cut into bite-sized pieces)
• 1/4 cup green beans (chopped into small pieces (optional))
• 1 Tablespoon oyster sauce
• 1 teaspoon thick black soy sauce
• 1 teaspoon thin soy sauce
• 1 cup holy basil leaves (packed tightly)
• 2 eggs

Instructions

1. 1

   Prepare the Ingredients: Chop the garlic and Thai chilis finely. Chop the mild red pepper and green beans into small bite-sized pieces. Mince the chicken, with a knife or food processor (or use already ground chicken). Separate the holy basil leaves from the stems and wash them.

2. 2

   Stir Fry the Chicken: Heat a good amount of oil (2-4 Tablespoons) in a wok over medium high heat. Add the chopped garlic and Thai chilis and cook until the garlic is golden brown. Add the minced chicken and cook until it is done, using a spatula to break apart any pieces that clump together.

3. 3

   Add the Seasonings: Add all three seasoning sauces and cook for a minute longer. Do a taste-test here and adjust seasonings if needed.

4. 4

   Add the Vegetables: Next, add the red pepper and green bean pieces. Allow them to cook until tender, but still slightly firm. Then take the pan off the heat and add the holy basil. Give the dish several tosses until the basil is just wilted, then remove from the pan.

5. 5

   Fry the Egg: In a clean pan, add another 2-3 Tablespoons of oil and heat over high heat. Once the oil is very hot, crack and egg and allow it to fry to your desired level of doneness.

6. 6

   Serve: Place a scoop of jasmine rice on a clean plate, and then scoop several spoonfuls of the Pad Kra Pao stir fry along side it. Top the dish with the fried egg. Serve with a bowl of Nam Pla Prik to season the egg, and Enjoy!