Go Back

Thai Basil Chicken (Pad Krapow Gai)

Per serving: 470 cal · 49g protein · 34g carbs · 14g fat
A high-protein take on the Thai street-food classic. Lean ground chicken in aglossy garlic-chili sauce, finished with Thai basil and a crispy fried egg —ready in 20 minutes with 49g of protein per serving.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground chicken
  • 4 cloves garlic minced
  • 3-4 Thai chilies chopped
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 1 cup Thai basil leaves
  • 2 eggs
  • 100 g cooked jasmine rice per serving *see note

Method
 

  1. Start your rice first so it's ready when the stir-fry is. Prep all
  2. aromatics and measure the sauces before you begin — this dish moves fast.
  3. Heat a little oil in a wok over high heat. Fry the garlic and chilies for
  4. about 30 seconds, until fragrant.
  5. Add the ground chicken. Break it apart and stir-fry until browned, about
  6. 3–4 minutes.
  7. Add the oyster sauce, soy sauce, fish sauce, and sugar. Stir-fry another
  8. 2 minutes until glossy.
  9. Turn off the heat and fold in the Thai basil until just wilted.
  10. In a separate pan, fry the eggs until the edges are crispy and the yolk
  11. is still runny.
  12. Plate the chicken over rice, top with a fried egg, and serve immediately.

Notes

Cook your jasmine rice in chicken bone broth instead of water to push the
protein even higher. No Thai basil? Regular basil works — you'll lose a little
of the anise note but it's still delicious. For more heat, leave the chili
seeds in. Meal-prep: the chicken keeps 3–4 days; fry a fresh egg when you
reheat so it stays crispy.