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Thai Basil Chicken (Pad Kra Pao Style)
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Ingredients
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Step by step
Method
5 steps
- 1
Whisk 2 tablespoons fish sauce, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 teaspoons sugar, and 2 tablespoons water in a small bowl. Keep optional cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) nearby if you want a light glaze.
- 2
Heat 1 tablespoon neutral oil in a wok or large skillet over high heat until it shimmers. Stir-fry ½ medium sliced onion, ½ sliced red bell pepper, and the white parts of 1 small head bok choy until crisp-tender and bright, 2–3 minutes. Transfer to a plate.
- 3
Add another tablespoon oil if the pan looks dry. Add 1–1¼ lb thinly sliced boneless chicken breast or thighs, 4 minced garlic cloves, and ½–1 teaspoon red pepper flakes (or 1–2 minced Thai chiles). Stir-fry until the chicken is cooked through with no pink in the center, 4–6 minutes — thighs stay juicier; breast goes dry if you linger.
- 4
Return the vegetables. Pour in the sauce and toss until everything is coated and bubbling, about 1 minute. For a light glaze, stir in the cornstarch slurry and cook 30–60 seconds until glossy.
- 5
Add the bok choy greens and a large handful (about 1 cup loosely packed) Thai basil or sweet basil. Toss just until the greens wilt and the basil smells peppery, about 30 seconds — longer turns basil black and bitter. Serve over jasmine rice with a fried egg on top if you like. You want savory-spicy chicken with wilted basil and crisp-tender veg — not a watery soy puddle or burnt bitter herbs.