Red Meat Allergy Friendly Thai Basil Chicken (Pad Krapow)
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¼ cups water
For the sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
For the stir-fry
- 3 tbsp neutral oil, divided
- 6 cloves garlic, minced
- 4–6 thai bird's eye chilies, thinly sliced (adjust to heat preference)
- 1 ½ lb ground chicken
- 1 ½ cups fresh holy basil leaves (or thai basil if unavailable)
For the fried eggs
- 4 large eggs
For serving
- sliced cucumber, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs mostly clear. Combine with 2 1/4 cups water in a small saucepan, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, stir together the oyster sauce, fish sauce, soy sauce, dark soy sauce, and sugar in a small bowl until the sugar dissolves. Set aside.
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