Thai Basil Chicken Stir Fry


Basil Chicken (Gai Pad Krapow) may not be one of the better known Thai dishes, at least here in the UK.  This is probably because it is supposed to be made with Thai Holy Basil, which is really difficult to get hold.  I happened to come across a bunch in a fairly small branch of Asda of all places, but when I drove across the whole city to get some more in order to make this video, of course it was out of stock.

So I’ve used regular Italian Basil, which lacks the peppery, aniseed-like taste of Thai Basil, but – lets face it – any dish which combines lots of garlic, shallots and chillis is going to taste good regardless.

The moral of this story is…if you ever come across some Thai Basil, grab it and take it home to make this dish!  But try it out with regular basil anyway: it is really quick to prepare all of the ingredients (all you have to chop is a few cloves of garlic, some shallots and a couple of chillis) and it literally takes 5 minutes to cook.  Just take a look at the macros below, they are incredible!

[recipe-foody] Serves 2


4 cloves of garlic
3 shallots
3 birds eye chillis
1 tbsp vegetable oil (+ 1 tsp for the fried egg)
200g minced chicken breast
2 tsp fish sauce
1 heaped tsp oyster sauce
a bunch of basil leaves (a whole pack from the supermarket)
1 egg
to serve:  jasmine rice, some wilted pak choi


  1. Chop the garlic, shallots and birds eye chillis
  2. Heat up the oil in a wok on a high heat and, when hot, add the garlic, shallots and chillis.  Stir constantly for a minute or so, keeping an eye on them so that they don’t burn (the aim here is to flavour the oil).
  3. Add in the minced chicken (the pan should still be very hot) and break apart with a wooden spatula or fork.  Stir into the vegetables.
  4. As soon as all of the minced chicken appears to be cooked, turn the heat down a little and stir in the fish and oyster sauce.
  5. Turn the heat off completely and add in the basil leaves.  Stir for a few minutes until they are wilted a little.
  6. Remove everything from the pan into a (preferably heated) plate or bowl.
  7. Add the remainder of the oil to the pan, wait for it to heat up and gently break in the egg.  Fry for a minute or two until the bottom is starting to get crispy, then either put on a lid to allow the top to cook or flip it over for a few seconds.
  8. Remove the egg from the pan and serve it on top of the Basil chicken, with some rice and pak choi on the side.

Macros (per serving, excluding the rice and pak choi)

258 kcal | 31g protein | 11g fat | 10g carbs[/recipe-foody]

Thai Basil Chicken Stir FryThai Basil Chicken Stir Fry: simple, fast to prepare and so tasty.

Posted by High Protein Cook on Friday, March 18, 2016

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