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!
Excellent recipe! I made this for dinner last night, and it was a huge hit. The flavors were perfectly balanced, and the dish was easy to prepare. I will definitely make this again.
This is the best Pad Kra Pao Gai recipe I've ever tried. The instructions were clear and easy to follow. The result was a flavorful and aromatic dish that my whole family loved. Five stars!
I found this recipe a bit disappointing. The sauce was a little too watery, and the chicken didn't seem to absorb the flavors very well. I'll probably try a different recipe next time.
This Pad Kra Pao Gai recipe is fantastic! It's quick, easy, and full of flavor. I loved the way the basil aroma filled the kitchen. Highly recommended!
Decent recipe. The flavors were okay, but I think it could use more garlic. It was easy to prepare, and the chicken cooked quickly.
