In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and chopped chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the ground chicken to the wok. Break it apart with a spatula and stir-fry until it's fully cooked and no longer pink.
Pour in the soy sauce, dark soy sauce, fish sauce, oyster sauce, and sugar. Stir well to combine the sauces with the chicken.
Continue to stir-fry for another minute, allowing the chicken to absorb the flavors of the sauce.
Add the holy basil leaves to the wok. Stir-fry for about 30 seconds until the basil wilts and releases its aroma.
Remove the wok from the heat and transfer the Spicy Thai Basil Chicken to a serving plate.
Serve hot over steamed rice. Optionally, top with a fried egg for a more traditional presentation. Garnish with extra basil leaves if desired. Enjoy your flavorful Pad Kra Pao Gai!
Good recipe! It's simple to put together and tastes great. I used a different brand of fish sauce, and it worked well. I would make this again.
Amazing! This recipe is a winner. The flavors are spot on, and it's so easy to make. My family loved it. Thank you for sharing this recipe!
Great recipe! I adjusted the spice level to my liking, which was easy to do. The use of ground chicken makes it a quick stir-fry. I served it with a fried egg on top, as suggested, and it was perfect.
This was a fantastic Pad Kra Pao Gai. The chicken cooked quickly and the sauce had a great balance of sweet and spicy. I added a little extra fish sauce, as I like it saltier. I'll definitely make this again.
Incredible recipe! I made it last night, and it was absolutely delicious. The flavors were perfect, and it was easy to make. I highly recommend this recipe!
