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A Pad Kra Pao recipe for Thai basil chicken made with Lee Kum Kee sauces.

Pad Kra Pao Recipe - Thai Basil Chicken

  • Difficulty Level: 1
  • Serves Serves: 3
  • Preparation

    5mins

  • Cooking

    15mins

Asian Food Chicken Rice or Noodle Lunch Dinner Less Than 30 mins

This Pad Kra Pao recipe for Thai Basil chicken is perfect for a speedy and tasty weeknight meal! While this spicy holy basil stir fry usually calls for ground pork, we’re using ground chicken in this version, which is just as tasty thanks to the stir fry sauce. You can also substitute the holy basil for Thai basil and the palm sugar for coconut or brown sugar based on what’s available near you. 

 

The star here is the Lee Kum Kee Panda Oyster Sauce, which adds a base of umami and sweetness to the Pad Kra Pao. Combined with Premium Soy Sauce for flavor, Premium Dark Soy Sauce for color, and fish sauce for an extra umami boost, it all gets balanced out with the heat of Thai chilies and garlic plus the sweetness of sugar. This Pad Kra Pao recipe is served best over steamed rice and finished with a crispy fried egg.

What You Will Need

Ingredients

  • 14 oz. ground chicken
  • 2 Tbsp. cooking oil
  • 2 Thai chilies, thinly sliced (Add more if more heat is desired)
  • 1 Tbsp. Lee Kum Kee Minced Garlic
  • 1 oz. shallot, finely diced
  • 1 cup green beans, chopped into bite-size pieces
  • 3 eggs
  • 1 1/2 cups cooked white rice

Sauce Mix

  • 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 2 tsp. Lee Kum Kee Premium Soy Sauce
  • 1 tsp. Lee Kum Kee Premium Dark Soy Sauce
  • 1 Tbsp. fish sauce
  • ¼ cup water
  • 1 Tbsp. palm sugar, or brown sugar

Made with
Lee Kum Kee products

Panda Oyster sauce

Oyster Sauces

Panda Brand Oyster Sauce
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Premium Dark Soy Sauce

Soy Sauces

Premium Dark Soy Sauce
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. Start by preparing your sauce mix: combine Lee Kum Kee Panda Brand Oyster Sauce, Premium Soy Sauce, Premium Dark Soy Sauce, fish sauce, water, and palm or brown sugar in a bowl and stir to combine. 
  2. Heat a wok or large saute pan over medium high heat and add 1 Tbsp. of oil. Add the chilies and shallots and cook until the shallots turn translucent, about 1-2 minutes, then add Lee Kum Kee Minced Garlic and cook until fragrant, another 1-2 minutes.
  3. Add your ground chicken and break up into small pieces, cooking fully for about 5 minutes. Pour in your sauce mix and green beans and stir to combine, cooking for an additional 2 minutes. 
  4. Turn off the heat and add ¼ cup of holy or Thai basil, unsliced. As the Pad Kra Pao cools, this is a good time to fry your eggs in the remaining oil and chop more Thai basil for garnish. 

  5. Break into three portions and serve over white rice. Garnish each with more Thai basil and a fried egg and enjoy! 

     

    For more delicious ways to enjoy Lee Kum Kee Panda Brand Oyster Sauce, explore our Oyster Sauce recipe collection!

     

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