Ground Chicken & Holy Basil Stir Fry (Pad Kra Pao)
Thai Basil Chicken, or Pad Kra Pao, is a beloved street food classic that bursts with bold, aromatic flavors. This quick and easy stir-fry features ground chicken, savory sauces, and fragrant Thai basil leaves, all served over steaming Jasmine rice and topped with a fried egg. The result? A dish that’s spicy, savory, slightly sweet, and utterly irresistible. Dairy-free.
Servings: 6 -8 servings
Calories: 289kcal
Equipment
Ingredients
For the Stir-Fry
- 2 Tbsp neutral oil, such as grapeseed oil
- 3 large scallions, thinly sliced
- 8 cloves of garlic, peeled and finely chopped
- 3 Birds eye chiles (also called Thai chiles), thinly sliced (use less if you want it less spicy)
- 2 medium shallots, peeled and finely chopped
- 2 lb (32oz) ground chicken
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp dark soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp fish sauce
- 1 Tbsp brown sugar
- 20-30 fresh Thai holy basil leaves (though you can substitute with Thai sweet basil or Italian basil -- the flavor will be slightly different)
For Serving
- Cooked Jasmine rice (assume about ¾ cup cooked rice per person)
- 2 scallions, thinly sliced
- 1 large fried egg per person, optional but recommended
- Additional fresh basil leaves
Instructions
- Sauté the aromatics. Heat a large wok or skillet over medium heat. Add 2 Tbsp neutral oil, then add thinly sliced scallions, 8 chopped cloves of garlic, 3 chopped Thai chiles, and 2 chopped shallots. Cook, stirring occasionally, until fragrant, about 1-2 minutes. Be careful not to burn the shallot or garlic.
- Add the chicken. Add 2lb (32oz) ground chicken, then cook, breaking up with a spatula, until mostly cooked through, about 3-5 minutes.
- Add sauce. When the chicken is almost fully cooked, add the sauce ingredients: 2 Tbsp low-sodium soy sauce, 2 Tbsp dark soy sauce, 2 Tbsp oyster sauce, 1 Tbsp fish sauce, and 1 Tbsp brown sugar. Stir until the sugar has dissolved and the chicken is coated evenly in sauce. Stir in 20-30 fresh basil leaves and cook until wilted, another 1-2 minutes.
- Assemble, then serve! Serve generous spoonfuls of the Thai basil chicken over steamed Jasmine rice. Top each portion with 1 fried egg (I recommend a runny yolk, but cook it to your preferred doneness), thinly sliced scallions, and a little extra fresh basil. Enjoy immediately!
Notes
- Nutrition facts are for the stir-fry only and do not include rice or fried eggs.
- If you have access to Thai holy basil, definitely use that. If not, Thai sweet basil or Italian basil leaves will work.
- To make-ahead: The sauce can be mixed ahead of time and stored in the fridge for up to 1 week. You can also cook the chicken mixture a day in advance and reheat just before serving.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To reheat: Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce. Alternatively, microwave in short intervals, stirring occasionally.
- Freezing: Leftovers can freeze for up to 2 months. Freeze in individual portions for easy reheating. Thaw in the fridge overnight before reheating.
Nutrition
Serving: 0.75-1 cup of stir fry | Calories: 289kcal | Carbohydrates: 6g | Protein: 28g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 1021mg | Potassium: 912mg | Fiber: 1g | Sugar: 3g | Vitamin A: 213IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
