Thai Basil Chicken (Pad Krapow) with Jasmine Rice

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1.25 lb ground chicken (or turkey)
• 1.5 cups jasmine rice, uncooked
• 3 tbsp vegetable oil
• 5 garlic cloves, minced
• 3–4 Thai bird’s eye chilies or serranos, thinly sliced
• 1 large shallot, thinly sliced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1.5 tsp dark brown sugar
• 2 tbsp water or chicken broth
• 2 packed cups fresh Thai basil leaves
• 4 eggs
• for serving lime wedges
• for serving cucumber slices

Instructions

1. 1Rinse jasmine rice until water runs clear, then cook according to package directions (usually rice to water) so it is fluffy and ready when the stir-fry finishes. Keep covered off heat.
2. 2In a small bowl whisk together fish sauce, soy sauce, oyster sauce, brown sugar, and water; set the sauce aside.
3. 3Heat oil in a large wok or 12-inch skillet over high heat until shimmering. Add minced garlic, sliced chilies, and shallot; stir-fry 30–45 seconds until fragrant and just starting to color.
4. 4Add ground chicken, breaking it into small crumbles with a spatula. Cook 5–6 minutes, stirring often, until no pink remains and edges begin to brown and crisp.
5. 5Pour the prepared sauce over the chicken and toss vigorously 1–2 minutes until the liquid reduces into a glossy coating that clings to the meat.
6. 6Turn off heat, add the Thai basil leaves, and fold until just wilted and aromatic, about 30 seconds. Taste and add a splash more fish sauce if you want it saltier.
7. 7In a separate nonstick skillet, heat remaining oil over medium heat and fry the eggs sunny-side up or over-easy until whites are set and edges are lacy, 2–3 minutes.
8. 8Scoop rice into bowls, top generously with the basil chicken, crown each portion with a fried egg, and serve with lime wedges and cool cucumber slices on the side.