Thai Basil Chicken - Gai Pad Krapow

4 tbsp oil
3 whole birds eye chili
sliced into thin rounds, reduce or omit if serving to children
3 whole shallot
thinly sliced
3 cloves garlic
1 lb ground chicken
preferably chicken thigh
2 tbsp soy sauce
1 tbsp fish sauce
2 tsp honey
1/3 cup chicken broth
use low sodium broth or replace with water
1 bunch Thai basil
or holy basil, leaves only
quinoa or brown rice
  • wok
These flavorful bits of meat are easy for kids to eat. Just be sure to reduce or eliminate the chili for children's servings. We freeze this dish into small cubes for easy lunches for our daughter. We often double this easy recipe to make sure that we have enough leftovers for the freezer.
Kick off the rice cooker with the quinoa or brown rice.
Preheat the wok over medium-high heat. Add the oil to the wok and cook the chili, shallots and garlic for 1-2 minutes.
Add the ground chicken and cook, breaking chicken into small pieces, until all the pink has disappeared from the meat.
Add soy sauce, fish sauce, and honey and cook for another minute.
Deglaze the wok with the broth. The liquid should cook off quickly. Taste and adjust seasoning if needed.
Add the Thai basil and stir-fry until wilted.
Serve over rice or quinoa.