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Home Spicy Thai basil chicken wok

Spicy Thai basil chicken wok

Asian Thai Quick Spicy Weeknight Chicken Stir-fry

Pad kra pao is Thailand’s street food classic: fast, spicy and packed with flavor. You need a good wok pan that heats up quickly and evenly, because the secret is high heat. The chicken lightly caramelizes, the sauce soaks in and the Thai basil gives everything a herbaceous, almost sweet finish. Serve with steamed jasmine rice and a fried egg on top for a moment to savor.

x_ckl_recipe_markerSpicy Thai basil chicken wok This Thai basil chicken is on the table in 20 minutes and tastes like you spent hours in the kitchen. Spicy, aromatic and perfect for weeknights. How do you make spicy Thai basil chicken in the wok? Main course Thai 4 servings 10 min 20 min

Mix the oyster sauce, fish sauce, soy sauce, sugar and water in a small bowl. Set aside.
Heat the wok pan over high heat and add a splash of sunflower oil. Wait until the oil is just smoking.
Add the garlic and red chilies and stir-fry for 30 seconds until fragrant. Make sure they don’t burn.
Add the minced chicken or finely chopped chicken breast. Cook over high heat, breaking it up and stirring, until the chicken is cooked through and lightly browned, about 4 to 5 minutes.
Pour the sauce mixture over the chicken and stir well. Let it cook for 1 to 2 minutes until the sauce thickens slightly and the chicken is glossy.
Remove the pan from the heat and fold in the Thai basil leaves. They will wilt instantly in the pan’s residual heat.
Meanwhile, in a separate frying pan, fry the eggs in a little oil until the bottoms are crispy and the yolks remain soft.
Serve the chicken over steamed jasmine rice and top with a fried egg. Serve immediately and enjoy together.

Asian Thai Quick Spicy Weeknight Chicken Stir-fry 500 g chicken mince or finely chopped chicken breast 6 garlic cloves, finely chopped 3 red chilies, finely chopped (more or less to taste) 1 large handful Thai basil leaves (holy basil or regular basil) 2 tbsp oyster sauce 1 tbsp fish sauce 1 tbsp light soy sauce 1 tsp sugar 3 tbsp water 2 tbsp sunflower oil 4 eggs 300 g jasmine rice, steamed according to package instructions Wok pan Frying pan Wooden spatula or wok spatula Small bowl Rice cooker or saucepan Kitchen knife Cutting board Wok Pan wok-1 Rice Cooker rice-cooker Top 10 Kitchen Knives top-10-kitchen-knives Bowls bowls-1 Beka wok pan Energy R with helper handle Ø 30 cm – ceramic non-stick coating Beka Wokpan Beka wok pan Maestro Ø 30 cm – without non-stick coating – suitable for all heat sources Beka Wokpan SCANPAN Wok Pan Classic Induction ø 24 cm - suitable for all heat sources - standard non-stick coating SCANPAN Wokpan Quick stir-fry with chicken and cashew nuts foodies-quick-stir-fry-with-chicken-and-cashew-nuts Spicy chicken teriyaki wok with cashew nuts foodies-spicy-chicken-teriyaki-wok-with-cashew-nuts Japanese rice with teriyaki salmon and pickled cucumber foodies-japanese-rice-with-teriyaki-salmon-and-pickled-cucumber Thai vegetable wok with curry sauce foodies-thai-vegetable-wok-with-curry-sauce

Recipe

Spicy Thai basil chicken wok

This Thai basil chicken is on the table in 20 minutes and tastes like you spent hours in the kitchen. Spicy, aromatic and perfect for weeknights.

Course	Main course
Kitchen	Thai
Servings	4 servings

Preparation time

Preparation time	10 min
Total	20 min

Equipment

Wok pan
Frying pan
Wooden spatula or wok spatula
Small bowl
Rice cooker or saucepan
Kitchen knife
Cutting board

Ingredients

500 g chicken mince or finely chopped chicken breast
6 garlic cloves, finely chopped
3 red chilies, finely chopped (more or less to taste)
1 large handful Thai basil leaves (holy basil or regular basil)
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp light soy sauce
1 tsp sugar
3 tbsp water
2 tbsp sunflower oil
4 eggs
300 g jasmine rice, steamed according to package instructions

How do you make spicy Thai basil chicken in the wok?

Mix the oyster sauce, fish sauce, soy sauce, sugar and water in a small bowl. Set aside.
Heat the wok pan over high heat and add a splash of sunflower oil. Wait until the oil is just smoking.
Add the garlic and red chilies and stir-fry for 30 seconds until fragrant. Make sure they don’t burn.
Add the minced chicken or finely chopped chicken breast. Cook over high heat, breaking it up and stirring, until the chicken is cooked through and lightly browned, about 4 to 5 minutes.
Pour the sauce mixture over the chicken and stir well. Let it cook for 1 to 2 minutes until the sauce thickens slightly and the chicken is glossy.
Remove the pan from the heat and fold in the Thai basil leaves. They will wilt instantly in the pan’s residual heat.
Meanwhile, in a separate frying pan, fry the eggs in a little oil until the bottoms are crispy and the yolks remain soft.
Serve the chicken over steamed jasmine rice and top with a fried egg. Serve immediately and enjoy together.

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The key to a great pad kra pao is heat. A wok pan that heats up quickly and evenly ensures the chicken doesn’t simmer but really sears. That’s how you get that light caramelization that makes the dish so tasty. No high heat, no result. So turn the heat up and trust your pan.

Not a fan of too much heat? Halve the number of chilies or remove the seeds. Want it vegetarian? Replace the chicken with finely chopped tempeh or firm tofu and swap the fish sauce for extra soy sauce. This recipe is a great base to tweak until you find the version that suits your taste perfectly.

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Beka wok pan Maestro Ø 30 cm – without non-stick coating – suitable for all heat sources

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SCANPAN Wok Pan Classic Induction ø 24 cm - suitable for all heat sources - standard non-stick coating

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