Thai Basil Chicken Stir-Fry (Pad Kra Pao) by Blssm C

Ingredients

• 1 lb ground chicken
• 3 birds eye chilies, minced
• 5 cloves garlic, minced
• 1 large shallot, thinly sliced
• 1 cup thai basil leaves
• 1 tbsp dark soy sauce
• 1 tbsp fish sauce
• 2 tsp sugar
• 1/3 cup water
• 1 tsp chicken bouillon
• 2 eggs (for frying)
• 2 tbsp neutral oil (for cooking)

Instructions

1. Whisk together the water and chicken bouillon in a small bowl until dissolved; set aside.
2. Heat 1 tbsp of oil in a wok or large skillet over high heat; fry the eggs until the edges are crispy and yolks are cooked to preference, then remove and set aside.
3. Add the remaining oil to the same pan over medium-high heat, then add the minced garlic, chilies, and shallot, sautéing for 1-2 minutes until fragrant.
4. Add the ground chicken to the pan and cook, breaking it up with a spatula, for 4-5 minutes until browned and cooked through.
5. Stir in the dark soy sauce, fish sauce, sugar, and the bouillon mixture, tossing for 2 minutes to coat the chicken and reduce the liquid slightly.
6. Fold in the Thai basil leaves and cook for 30 seconds until just wilted.
7. Serve the chicken over steamed jasmine rice and top with the crispy fried eggs.