Instructions for Pad Krapow Gai

Step 1: Prepare Ingredients

• Slice the Chicken: Begin by thinly slicing 1 pound of chicken breast or thigh into bite-sized pieces. This ensures the chicken cooks quickly and evenly.
• Chop the Vegetables: Mince 5 cloves of garlic and chop 3-5 Thai chilies, adjusting to your preferred spice level. Thinly slice 1 onion and 1 bell pepper. Prepare 1 cup of Thai basil leaves by removing the stems.

Step 2: Heat the Oil

• Heat the Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Ensure the oil is hot enough to sizzle when the chicken is added.

Step 3: Cook the Chicken

• Stir-fry the Chicken: Add the thinly sliced chicken to the hot skillet. Stir-fry the chicken until it begins to brown, about 3-4 minutes. Ensure the chicken is fully cooked through but remains tender.

Step 4: Add Aromatics

• Garlic and Chilies: Add the minced garlic and chopped chilies to the skillet. Stir-fry for 1-2 minutes until the garlic becomes fragrant and the chilies soften slightly.
• Add Vegetables: Add the thinly sliced onion and bell pepper. Continue to stir-fry for another 2-3 minutes until the vegetables are tender but still slightly crisp.

Step 5: Season and Simmer

• Sauces: Stir in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of fish sauce, and 1 teaspoon of sugar. Mix well to ensure all the chicken and vegetables are evenly coated with the sauces.
• Simmer: Add ¼ cup of water to the skillet. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld together. The sauce should thicken slightly during this time.

Step 6: Add Basil 

• Add Thai Basil: Turn off the heat and immediately stir in the 1 cup of Thai basil leaves. Mix until the basil leaves are wilted and well incorporated with the chicken and vegetables.
• Serve:the Pad Krapow Gai over a bed of cooked jasmine rice. For an authentic touch, top each serving with a fried egg with a runny yolk.