Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large red bell pepper, thinly sliced
- 1/2 cup holy basil leaves (or Thai basil, regular basil can be substituted)
- 1/4 cup fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1–2 red chilies, finely chopped (adjust to your spice preference)
- 2 tablespoons vegetable oil
- 1/4 cup chicken broth (optional, for extra sauce)
Instructions
- Step 1: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
- Step 2: Add the garlic and chilies to the wok and stir-fry for about 30 seconds until fragrant. Add the red bell pepper and stir-fry for another 2-3 minutes until slightly softened.
- Step 3: Return the chicken to the wok. Add the fish sauce, soy sauce, and brown sugar. Stir well to combine and cook for 1-2 minutes until the sauce starts to thicken slightly.
- Step 4: Stir in the holy basil leaves and cook for another minute until they are wilted but still vibrant green. If you prefer a saucier dish, add the chicken broth at this stage and simmer for a minute more.
- Step 5: Serve hot with steamed rice. Garnish with extra chilies if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of water or chicken broth if it gets too dry.
- Serve this Pad Krapow Gai over fluffy jasmine rice and alongside a simple cucumber salad for a refreshing contrast.
- To prevent the chicken from becoming tough, ensure it's fully cooked but not overcooked; the residual heat will continue to cook it slightly after removing it from the wok.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American