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Pad Krapao Gai | Wok Chicken with Basil in 15 Minutes
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20 min
Quick
Gurkerl Küche
Würziges thailändisches Wok-Hendl mit frischem Basilikum, Knoblauch und Chili – in nur 15 Minuten servierfertig mit duftendem Jasminreis und knusprigem Spiegelei.
Preparation method
Preparation
Cook jasmine rice according to package instructions in lightly salted water and keep warm. Cut chicken breast into bite-sized, thin strips or coarsely chop. Finely chop garlic and chilli peppers. Pluck basil leaves from the stems.
In a small bowl, mix soy sauce, oyster sauce, fish sauce, and cane sugar with 2 tbsp of water until the sugar has dissolved.
Frying in the Wok
Heat a wok or deep frying pan over high heat. Add 1 tbsp of vegetable oil and stir-fry garlic and chilli for approx. 30 seconds until wonderfully fragrant.
Chef's tip
Tip for true wok lovers: If you do not have a wok, you can also keep the cooked meat warm in the oven for a short time while frying the eggs. For a milder dish, simply remove the chilli seeds before chopping.
Ingredients
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