Chicken Pad Krapow Recipe

Ingredients (1 serving)

1. Preparation

Gather all ingredients and have them ready.

Finely chop 3 cloves of garlic and 2-3 Thai bird's eye chilies (adjust according to heat preference).

Slice the chicken breast into small bite-sized pieces or use ground chicken.

Wash and dry 1 cup of fresh Thai basil leaves.

Prepare cooked jasmine rice according to package instructions if not already prepared.

2. Cooking

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

Add the minced garlic and chopped chilies to the hot oil, stir-frying for about 30 seconds until fragrant.

Add the sliced or ground chicken to the pan and cook for 3-5 minutes, breaking it apart with a spatula until fully cooked.

Stir in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar, mixing well to evenly coat the chicken.

Cook for an additional 2 minutes until the sauce is well combined and slightly thickened.

Remove the pan from heat and fold in the Thai basil leaves until they are wilted.

Serve hot over jasmine rice.