Chicken Pad Kra Pao

Ingredients

• 450 g Extra-lean ground chicken
• 2 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Fish sauce
• 2 tsp Sweetener (Type not specified)
• 1 tbsp Garlic (Minced)
• 2 tbsp Red onion (Diced)
• Thai chili (1–3, sliced; adjust to spice tolerance)
• 1 cup Thai basil
• 0.25 cup Chicken broth (¼ cup, for deglazing)
• Cooking spray (For the pan)
• 125 g Cooked white rice (Source gives 125–150 g per serving)
• 1 Egg (Fried; one per serving)

Steps

1. 1

   In a bowl, combine the soy sauce, oyster sauce, fish sauce, and sweetener. Mix to make the sauce, then set it aside.

2. 2

   Heat a pan over medium-high heat and coat it with cooking spray.

3. 3

   Add the minced garlic, diced red onion, and sliced Thai chili to the pan. Cook until they develop a golden color.

4. 4

   Add the ground chicken. Cook until it develops a golden crust.

5. 5

   Pour in the prepared sauce and stir to coat the chicken evenly.

6. 6

   Add the chicken broth, scraping the bottom of the pan to deglaze it.

7. 7

   Add the Thai basil and cook until almost all the liquid has evaporated.

8. 8

   Serve the chicken over cooked white rice, top with a fried egg, and enjoy.

Notes

The ingredient list gives 2 tablespoons of diced red onion, while the method says 1 tablespoon; this extraction preserves the ingredient-list amount. The rice quantity is given as 125–150 g; 125 g is represented in the quantity field and the full range is retained in the note. The recipe does not specify the sweetener type, how the egg is fried, or a quantity of cooking spray. Listed nutrition per serving: 618 calories, 50 g protein, 47 g carbohydrates, 25 g fat.

Nutrition per serving

• main
• Thai-inspired
• high-protein
• stir-fried
• spicy
• gluten-containing
• dinner