Thai Basil Chicken with Jasmine Rice Recipe
Thai basil chicken (inspired by pad kra pao) is one of the most popular street foods in Thailand – a bit like a daily special at a diner. It’s quick to make, aromatic, spicy and tastes fantastic with simple jasmine rice. An ideal after-work dinner when you’re short on time but want something bold and flavorful.
Thailand
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌶️🌶️
Hot
Umami
Spicy
Garlicky
Herby
Filling
Warming
(1)
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
3
Ingredients
- jasmine rice jaśminowy - 210 g
- chicken breast - 400 g
- onion - 0.5 piece
- garlic - 3 cloves
- red chili pepper - 1 piece
- soy sauce sojowy - 2 tablespoons
- fish sauce rybny - 1.5 tablespoons
- sugar trzcinowy - 1 teaspoon
- water - 3 tablespoons
- fresh Thai basil or regular basil - 2 handfuls
- oil roślinny - 2 tablespoons
- oil for cooking the rice - 0.5 teaspoons
- eggs - 3 piece
- salt
Main Ingredient:
chicken
Preparation
- Rinse the jasmine rice in a sieve under cold water until the water runs almost clear. Transfer to a pot, cover with water (about 1.5 times as much water as rice), add a pinch of salt and optionally a little oil.
- Bring the rice to a boil, cover, reduce the heat to low and cook for 10–12 minutes until the water is absorbed. Turn off the heat and leave the rice covered for another 5 minutes, then fluff with a fork.
- In a small bowl, mix the soy sauce, fish sauce, sugar and water until the sugar dissolves. Set aside.
- Heat the oil in a large frying pan or wok over medium-high heat. Add the chopped onion and fry for 3–4 minutes, stirring, until softened and slightly translucent but not browned.
- Add the garlic and chopped chili. Fry for about 1 minute, stirring, until very fragrant.
- Add the chopped chicken. Fry for 5–7 minutes over fairly high heat, stirring often and breaking up the pieces, until the meat turns completely white and starts to brown slightly at the edges.
- Pour the prepared sauce from the bowl into the pan. Stir and fry for another 2–3 minutes until the sauce thickens slightly and coats the chicken pieces.
- Turn off the heat, add the basil leaves and toss quickly. The basil should wilt slightly from the heat but keep its color and aroma.
- If you want to serve the dish with fried eggs, heat a little oil in a separate small pan. Crack in an egg and fry for 3–4 minutes over medium heat until the white is set and the yolk remains runny.
- Serve portions of jasmine rice on plates, top with the basil chicken. Optionally add a fried egg to each portion and serve immediately.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
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