Thai Holy Basil Chicken Stir-Fry Demonstration
Follow the stir-frying technique, but FOOD's 300 g chicken, 80 g green beans, firm eggs and 74°C chicken center take priority. Do not copy softer egg preparations.
Official cooking video · Pailin's Kitchen / Hot Thai Kitchen · YOUTUBEThai Holy Basil Chicken Pad Kra Pao Rice Bowls
Two hot Thai-style spicy minced chicken and holy basil rice bowls topped with fully cooked fried eggs.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Keep 300 g raw ground chicken separate. Wash and cut 80 g beans into 2 cm pieces, mince 15 g garlic and 12 g chili, wash 35 g basil. Stir together 15 ml oyster sauce, 15 ml soy, 10 ml fish sauce, 7 g sugar and 30 ml water.
Keep utensils used for the 300 g raw ground chicken away from basil and eggs unless washed. Wash hands after mincing chilies and avoid touching eyes. For milder heat, start with half of the measured 12 g chilies and add more only if wanted. - 02
Heat 20 ml oil over medium-high. Cook garlic and chili for 30 seconds, add chicken and break up clumps. Stir-fry 5–7 minutes, ensuring the thickest chicken clump reaches 74°C.
- 03
Add beans and mixed sauce; stir-fry 2–3 minutes until beans are cooked and sauce thickens. Turn off heat and fold in 35 g basil just until wilted.
- 04
Heat remaining 10 ml oil in another pan, add two eggs and cover over low heat until yolks and whites are fully firm, ideally 71°C at the center. Divide 360 g rice between two bowls, top with chicken stir-fry and a cooked egg.
Finish cooking the chicken and beans first, then divide 360 g hot cooked rice into two 180 g bowls and add one fully set egg and the chicken stir-fry to each. Verify eggs are firm and the egg dish reaches 71°C; handle any previously cooked rice under safe chilling and reheating rules.
Helpful source links
Before you cook
Use separate tools for raw ground chicken and wash hands and utensils. Cook the thickest chicken clump to at least 74°C/165°F and eggs to 71°C/160°F with firm whites and yolks. Check oyster sauce for molluscs, fish sauce for fish, sauces for soy/wheat and eggs for egg allergens. Avoid touching eyes after cutting chilies. Serve fresh rice; cool leftover rice within one hour, refrigerate at 4°C/40°F or colder and eat within 24 hours or freeze; reheat rice only once. Refrigerate leftover chicken and eggs within two hours and reheat to 74°C/165°F.
Allergens: egg, soy, wheat (soy/oyster sauce), fish (fish sauce), molluscs (oyster sauce)
Image & source credits
These illustrations stand in for food photos.
Easy meals, made simple
Beef and Cheese Birria Tacos (12)
Mexican-style home-cooking: gently simmer spiced beef, shred it, fill tortillas with beef and cheese, then griddle crisp. Makes 12 tacos, 6 portions of 2. Adapted from Tatyana's version.
Sri Lankan-Style Chicken and Vegetable Kottu Roti (4 Servings)
A home-style adaptation of Sri Lankan chopped-roti street food with chicken, cabbage, carrot, eggs and curry gravy, based on Recipe30 by Joel Mielle.
