Thai stir-fried chicken with basil (Pad
kra pao)
Serves 2
Bite-size pieces of chicken
stir-fried with basil and served with rice. This popular Thai street
food dish can also be made with ground chicken or pork, and is often
served with a fried egg on top.
3 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon brown sugar
½ teaspoon dried chili flakes (or 1 teaspoon for a hotter version)
3 tablespoons water
3 tablespoons peanut oil
1 red chili — finely chopped or sliced
3 garlic cloves — finely chopped
1 cup loosely packed basil leaves, plus extra for garnishing
12 oz (340g) skinless chicken breast fillets — cut into bite-size
pieces
1 red pepper — cut into thin strips
16 green beans — halved
Cooked rice, to serve
MIX together the oyster sauce, fish
sauce, brown sugar, chili flakes and water in a small bowl. HEAT a
wok or large frying pan over a high heat, add 1 tablespoon of the
oil and stir-fry the chicken for 4 minutes. REMOVE the chicken from
the wok and set aside on a plate. HEAT the remaining oil in the wok
and stir-fry the red pepper and green beans for 4 minutes. ADD the
garlic and stir-fry for 1 minute. RETURN the cooked chicken to the
wok then immediately add the basil leaves, fresh chili, and sauce
mixture. COOK for 30 seconds to heat through. SERVE with rice.
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