Pad Krapow Gai (Thai Basil Chicken)

• portionen: 4 servings
• gesamtzeit: 15 minutes

Zutaten

1/4 cup vegetable oil

1 pound ground chicken (preferably dark meat)

2 teaspoons minced garlic (from 2 cloves)

2 teaspoons granulated sugar

1 teaspoon minced fresh bird’s-eye chile or other fresh chile (from 1 chile)

8 ounces green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)

3 tablespoons oyster sauce

2 tablespoons fish sauce

1 tablespoon Thai seasoning sauce (such as Golden Mountain; see Tip)

1 cup loosely packed basil leaves (preferably Thai basil or holy basil)

Ground white pepper, to taste

Steamed jasmine rice, for serving

4 crispy fried eggs (optional)

Anweisungen

Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.

Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.

Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.

Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.

Notizen

https://cooking.nytimes.com/recipes/1023437-pad-krapow-gai-thai-basil-chicken

Nährwertangaben

• Kalorien: 463
• Gesamtfett: 29 g
• Gesättigtes Fett: 5 g
• Ungesättigtes Fett: 22 g
• Transfett: 0 g
• Natrium: 1226 mg
• Gesamtkohlenhydrate: 23 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 5 g
• Eiweiß: 28 g