Thai Basil Chicken Stir‑Fry (Pad Kra Pao)

Gather all ingredients and have them pre‑measured; slice the chilies, mince the garlic, and set the basil leaves aside.

Heat a wok or large skillet over medium‑high heat and add 1 tbsp vegetable oil, swirling to coat the surface.

When the oil shimmers, add the chicken thigh pieces and stir‑fry for 4–5 minutes, or until they are browned and cooked through. Transfer the chicken to a plate and set aside.

In the same wok, add the minced garlic and sliced chilies. Sauté for 30 seconds, stirring constantly, until fragrant but not burnt.

Return the cooked chicken to the wok. Pour in 2 tbsp soy sauce, 1 tbsp honey, and 1 tbsp teriyaki sauce. Stir well to coat the meat and let the glaze simmer for 1–2 minutes.

Push the chicken mixture to one side of the wok. Crack the egg into the empty space, let it set for a few seconds, then gently scramble until just set but still soft.

Mix the scrambled egg into the chicken and sauce, ensuring an even distribution.

Add the cooled cooked rice to the wok. Toss everything together, breaking up any clumps, and cook for another 2 minutes until the rice is heated through.

Stir in the fresh basil leaves and immediately squeeze the juice of one lime over the dish. Toss briefly until the basil wilts.

Taste and adjust seasoning if needed, adding a pinch of extra soy sauce or a drizzle of honey for balance.

Transfer the Pad Kra Pao to serving plates, garnish with extra basil leaves or lime wedges if desired, and serve hot.