Recipe courtesy of Jet Tila
Recipe courtesy of Jet Tila
Watch how to make this recipe.
Street Style Basil Chicken
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1033
- Total Fat
- 74 g
- Saturated Fat
- 14 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 53 g
- Cholesterol
- 413 mg
- Sodium
- 3042 mg
Known as krapow gai sap in Thai, this dish is most famously served on the streets of Thailand but is also well known for its stir-fry technique. Chicken is classic, but you can also sub in any ground protein, as well as ramp the spice level up or down. This version is hearty with the addition of a runny egg. If you can find the traditional Thai holy basil (krapow) that the dish is named for do give it a try, otherwise the common sweet Thai basil is fine.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1033
- Total Fat
- 74 g
- Saturated Fat
- 14 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 53 g
- Cholesterol
- 413 mg
- Sodium
- 3042 mg
Ingredients
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Directions
- Heat a heavy 9- to 11-inch (23- to 28-centimeter) skillet over high for about 1 to 2 minutes, until very hot. Swirl in the oil to coat the surface. When you see wisps of white smoke, add the ground chicken and press it into an even layer. Cook for 1 to 2 minutes without stirring, until the underside is light to medium brown. Scrape and flip the slab and press down so the raw side makes full contact with the skillet. Sear 2 minutes more, then break the chicken into coarse crumbles.
- Add the garlic, Thai chiles and green beans to the skillet. Stir-fry for 1 to 2 minutes, until the garlic turns light golden and the beans go from leathery to bright green. Stir in the chicken stock, scraping up browned bits from the bottom of the pan; let it boil and reduce by half, 1 to 2 minutes. Add the sweet soy sauce, fish sauce, oyster sauce, MSG and chicken powder; keep at a full boil until the liquid thickens to a glossy gravy and clings to the meat and beans, 1 to 2 minutes.
- Add the basil and toss just until the leaves wilt and shine. Divide the mixture between 2 plates and serve over hot jasmine rice. Sprinkle with the white pepper and serve each plate with a fried runny egg.
