Thai Basil Chicken (Pad Krapow Gai)

Ingredients

• 1.5 pounds ground chicken
• 4 tablespoons vegetable oil, divided
• 6 cloves garlic, minced
• 3 to 5 Thai bird's eye chiles, minced (adjust to taste)
• 1 small onion, sliced
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 cup Thai holy basil leaves (or regular Thai basil), packed
• 4 large eggs
• 4 cups cooked jasmine rice, for serving

Instructions

1. Have all your ingredients prepped and next to the stove before you start; this dish cooks in just a few minutes and there is no time to chop mid-cook.
2. Heat 2 tablespoons of the vegetable oil in a large wok or skillet over high heat until it just starts to shimmer and lightly smoke.
3. Add the garlic and chiles and stir-fry for 15 to 20 seconds, just until fragrant; do not let the garlic brown or it will turn bitter.
4. Add the ground chicken, breaking it apart with a spatula, and stir-fry over high heat for 4 to 5 minutes, until no pink remains and the chicken reaches 165F.
5. Add the sliced onion and stir-fry for 1 to 2 minutes, until just softened but still with a bit of crunch.
6. Pour in the oyster sauce, soy sauce, fish sauce, and sugar. Stir-fry for 1 minute so the sauce coats the chicken evenly and any liquid mostly cooks off.
7. Remove the wok from the heat and stir in the basil leaves; the residual heat will wilt them in about 30 seconds without turning them a dull, overcooked color.
8. Taste and adjust seasoning, adding a splash more fish sauce for saltiness or sugar for sweetness as needed. Transfer the basil chicken to a plate or bowl and cover to keep warm.
9. Wipe out the wok and heat the remaining 2 tablespoons oil over medium-high heat until shimmering. Crack in the eggs one or two at a time, being careful of splatter.
10. Fry the eggs for 2 to 3 minutes, spooning a little hot oil over the whites to help them set, until the edges are crispy and browned but the yolk is still runny (or cook longer for a firm yolk if you prefer).
11. Serve the basil chicken over bowls of hot jasmine rice, topped with a fried egg on each portion.

Nutrition

Calories	430
Protein	30.0 g
Fat	24.0 g
Carbs	24.0 g
Fiber	1.0 g
Sodium	820 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.