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!
A quick and tasty weeknight meal. The use of holy basil is essential for that authentic flavor. I might try adding some bell peppers next time for a bit more texture. Overall, a very good recipe.
This Pad Kra Pao Gai recipe is the real deal. It tastes just like what you get in Thailand! The spice level is perfect, and the basil adds so much flavor. Highly recommend!
I enjoyed this recipe. It was a tasty and quick meal. I added some vegetables to make it more healthy. Definitely recommend it!
The recipe was easy, but I found the flavor to be a bit bland. I had to add extra seasonings to get the flavor right. Maybe I made a mistake.
It was okay. The dish was flavorful, but I found it a bit too spicy, even though I only used one chili. Maybe I'll reduce the amount next time. The basil was fresh, and that really made a difference.
