Karen’s Thai Basil Mince Chicken Stir- Fry
A Stir-Fry with True Restaurant Quality Flavor! A redux of the Thai dish Pad Krakow Gai – with extra vegetables and totally Gluten Free.
Comforting, savory, aromatic, and garlicky – can be as spicy as you like!!
In Thai, pad means “stir-fried,” krapow means “holy basil,” and gai is “chicken,” so literally, “stir-fried holy basil chicken.”
What is Pad Kra Pao?
- Pad Kra Pao, is a beloved stir-fry dish in Thailand that is just as delicious as it is easy to make
- A Thai comfort food and a dish you will see at hawker stalls and restaurants across the country
- The main ingredient is usually pork (moo) or chicken (gai) which is stir-fried with holy basil (krapao)
- Typically served with rice and an optional fried egg (khai dao) on top; Thai comfort food
- Thai basil gives it its characteristic licorice-peppery taste and delightful spicy bite
- In Thailand ~ it is something as a national dish
How is my Pad Kra Pao different?
- I have added more vegetables, and while you might see green beans (but not always typical) in a traditional recipe – I add Wax Beans too (you know I love color!)
- Adding Shiitake Mushrooms elevates the Umami level and adds more nutrition.
- I do not use oyster sauce – most commercial oyster sauces start with: Water, sugar, salt, oyster extractives and caramel color. A salty mess! (I like Hoisin)
- I’m serving the stir-fry over soaked and drained vermicelli rice noodles
I use Hoisin Sauce!
See my recipe: Homemade Hoisin Sauce – Better Than Store-Bought
~ with easy to find gluten free ingredients.
Thick, satisfying and better than store- bought without chemicals or preservatives. Hint: You’ll want to double the recipe and use it for many recipes… great for a stir-fry and dipping sauce too!
Make the Stir-Fry fiery hot or mild
~ see my suggestions in the recipe
What Type of Basil to Use?
- Holy Basil is used in a traditional Thai recipe (it is plentiful there.) Yet difficult to find in the US
- Use Thai Basil found in many Asian shops (grow your own too!)
- Can use Spicy Globe basil or the most common Genovese Basil – but you will not achieve the same spicy-licorice bite
In Thai, pad means “stir-fried,” krapow means “holy basil,” and gai is “chicken,” so literally, “stir-fried holy basil chicken.”
Make my recipe: Homemade Hoisin Sauce – Better Than Store-Bought
or – a good one to purchase is: San-J gluten free Hoisin (much lower sodium than others, and clean ingredients)
I do Not Use Commercial Ground Chicken!
- Does not have the right texture for this dish. Mince chicken in 1/4″ pieces.
- Chicken Tenderloins are… as named “tender!” They are easy to find in any supermarket today. Simply remove their white tendons and mince!
Enjoy!
A recipe to make again & again…
Let me know when you make the recipe!
Karen
Karen's Thai Basil Mince Chicken Stir- Fry
A Stir-Fry with True Restaurant Quality Flavor! A redux of the Thai dish Pad Krakow Gai - with extra vegetables and totally Gluten Free. Comforting, savory, aromatic, and garlicky - can be as spicy as you like!!
Servings: 4 servings
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Ingredients
- 1 pound chicken tenderloins* white tendon removed
The Stir-Fry:
- 2 1/2 tablespoons neutral oil divined; such as expeller pressed safflower oil
- 1 teaspoon neutral oil
- 1 1/2 cups shiitake mushrooms cleaned; 1/3" dice
- 1 cup green & wax beans trimmed, cut 1/2" lengths
- 3/4 cup shallots peeled, 1/3"dice
- 1 1/2 tablespoon fresh garlic peeled, minced
- 2 teaspoons hot red chiles minced; Thai chiles* or similar
- 3 tablespoons Hoisin sauce Use my recipe or San-J gluten free Hoisin* (lower sodium)
- 2 teaspoons tamari sauce (gluten free)
- 2 teaspoons coconut palm sugar
- 3 tablespoons filtered water
- 1 cup Thai basil leaves cleaned, dried; packed
Rice Noodles:
- 4 ounces dry vermicelli rice noodles or your favorite rice noodle; cooked
Instructions
Cook Rice Noodles:
- Soak the rice noodles in boiling water, covered for 3 minutes; drain refresh under cold water, set aside.
Chicken:
- Clean and dry the tenderloins, remove the white tendon with a small sharp knife. Mince the chicken to 1/4" pieces; place in a bowl to hold. Set aside.
Stir-Fry
- Heat a large 14 inch skillet or wok ( I use my cast iron one) with 1 tablespoon of oil over medium-high heat. When hot add the mushrooms, stir-frying until they are golden, about 3 minutes; remove to a plate.Add 1 teaspoon of oil, when hot add the beans and stir-fry over medium- high heat until the have colored a little and are still tender crisp, about 2 minutes, add to the mushrooms.
- To the pan, add 1 1/2 tablespoons of oil, set heat to medium. Add all the chicken and shallots and quickly stir up. Stir-fry until the chicken is very golden around the edges, about 4 minutes (will not be fully cooked.)
- Add garlic, hot chilis, tamari sauce, sugar, water and the mushrooms & green beans. Stir all together - reducing the heat to low. Stir-fry 2 minutes to mingle the flavors and cook the chicken throughly.
- Add the basil leaves and cook over low heat until they wilt, about 2 minutes. (Basil will darken if cooked for a lengthy time.)
- To serve add a nest of rice noodles on individual plates, or a large platter. Top with the Chicken- Basil Stir-Fry and serve! Add a lime wedge of you like.
Notes
*Chicken tenderloins are quite tender compared to other parts of the bird. (The small under fillet of a chicken breast.) Easily found in Supermarkets.
Thai Chiles: They are very hot! Taste before adding. Use the type of hot chiles you like. Little bird’s eye chillies are traditional. I used red cayenne; heat between Serrano and Thai Chile.
Vermicelli Rice Noodles: are available dried in many supermarkets and Asian grocery stores. Soak in boiling water as package directs and drain. I used 4 ounces for four portions.
San-J Gluten Free Hoisin Sauce has about 1/3 less sodium than other brands with clean ingredients.
Nutrition Facts
Karen's Thai Basil Mince Chicken Stir- Fry
Amount per Serving
Calories
390
% Daily Value*
Fat
14
g
22
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
73
mg
24
%
Sodium
455
mg
20
%
Potassium
941
mg
27
%
Carbohydrates
39
g
13
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
29
g
58
%
Vitamin A
572
IU
11
%
Vitamin C
16
mg
19
%
Calcium
57
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Karen Sheer
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