Thai Basil Chicken (Pad Krapow Gai)
If you love bold, Thai flavors but don't love spending hours in the kitchen, this Thai Basil Chicken is about to become one of your favorite weeknight dinners. Inspired by the classic Thai dish, Pad Krapow Gai, this recipe combines juicy chicken, garlic, fresh basil, and a savory-sweet sauce for a meal that's packed with flavor and ready in about 30 minutes. This version was created by my husband who kept all the flavors you know and love while using gluten-free and dairy-free ingredients, so it's an easy meal the whole family can enjoy. Serve it over a bowl of fluffy rice and top it with a fried egg for an authentic, comforting meal that tastes just as good as your favorite Thai restaurant.
Ingredients
- 1/3 cup chicken broth low-sodium
- 1 tbsp oyster sauce
- 1 tbsp soy sauce gluten-free
- 2 tsp fish sauce
- 1 tsp white sugar
- 1 tsp brown sugar
- 2 tbsp avocado oil (any cooking oil works)
- 1 pound chicken breasts, skinless and boneless finely chopped
- 1 cup shallots sliced
- 8 oz package of mushrooms cubed
- 4 tbsp minced garlic
- 1 cup fresh Thai basil leaves thinly sliced (Sweet or Italian Basil works too)
- 2 cups cooked rice
Instructions
- In a medium saucepan, cook the rice following the package directions.
- In a medium bowl, whisk the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together, until well blended.
- In a large skillet over medium heat, drizzle the oil and add the chopped chicken. Sauté the chicken until almost cooked through, about 3 minutes.
- Stir in the shallots, garlic, and cubed mushrooms cooking until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes.
- Pour the sauce into the skillet, cooking and stirring until the sauce glazes onto the meat and vegetables, 1 or 2 more minutes. Remove from the heat.
- Stir in the basil and cook until it's wilted, about 30 seconds. Serve over cooked rice.
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