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Chicken Pad Krapow (Thai Basil Stir-Fry)
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Chicken Pad Krapow (Thai Basil Stir-Fry)
A Thai-style dish consisting of ground chicken stir-fried with serrano peppers, onion, garlic and fresh basil.
Chicken Pad Krapow (Thai Basil Stir-Fry)
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22 people Yepped this recipe
servings:
4
total time:
40 minutes
added on
03/22/2026
recipe by:
Frankie
INGREDIENTS
THE RICE:
1 cup uncooked jasmine rice
1 1/2 cups water
THE STIR-FRY:
2 TBSP peanut oil
1 1/2 pounds ground chicken thighs
5 medium serrano peppers, thinly sliced
1 medium yellow onion, thinly sliced
4 medium garlic cloves, minced
3 TBSP soy sauce
1 TBSP raw honey
3 ounces fresh basil leaves, stems removed and thinly sliced
1/4 tsp freshly ground black pepper
salt
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DIRECTIONS
THE RICE:
In a medium-size saucepan stir together the rice and water over medium-high heat and bring to a boil.
Reduce the heat to low then cover the pot and simmer, without removing the lid, for 10 minutes.
Turn off the heat and let the rice sit, keeping the lid on, for 20 more minutes.
THE STIR-FRY:
Heat the oil in a large wok over high heat.
Add the chicken to the wok and stir-fry, breaking up the chicken as you stir-fry, until chicken is no longer pink, about 4 minutes.
Stir in the serrano peppers, onion, and garlic and stir-fry for about 2 minutes.
Stir in the soy sauce and honey then continue to stir-fry for about 1 more minute.
Stir in the basil and black pepper then stir-fry for a few seconds or until basil just begins to wilt.
Taste and season with salt as needed.
Fluff the rice with a fork then serve the chicken stir-fry over the rice.
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