Thai Basil Chicken Stir‑Fry (Pad Kra Pao)
A vibrant Thai stir‑fry that combines juicy chicken thighs with fragrant fresh basil, spicy chilies, and a sweet‑savory soy‑honey‑teriyaki glaze. Finished with a sunny‑side‑up egg and a splash of lime, it delivers restaurant‑style flavor in minutes.
Maker: Ruben Martinez
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 3 pieces boneless, skinless chicken thighs
- 1 2/5 oz cooked white rice
- 1 cup fresh Thai basileaves
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 large egg
- 2 bird’s eye chilies
- 1 lime
- 2 garlic cloves
- 1 tbsp teriyaki sauce
- 1 tbsp vegetable oil
Instructions
- 1Gather all ingredients and have them pre‑measured; slice the chilies, mince the garlic, and set the basil leaves aside.
- 2Heat a wok or large skillet over medium‑high heat and add 1 tbsp vegetable oil, swirling to coat the surface.
- 3When 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.
- 4In the same wok, add the minced garlic and sliced chilies. Sauté for 30 seconds, stirring constantly, until fragrant but not burnt.
- 5Return 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.
- 6Push 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.
- 7Mix the scrambled egg into the chicken and sauce, ensuring an even distribution.
- 8Add 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.
- 9Stir in the fresh basil leaves and immediately squeeze the juice of one lime over the dish. Toss briefly until the basil wilts.
- 10Taste and adjust seasoning if needed, adding a pinch of extra soy sauce or a drizzle of honey for balance.
- 11Transfer the Pad Kra Pao to serving plates, garnish with extra basil leaves or lime wedges if desired, and serve hot.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Thai Basil Chicken Stir‑Fry (Pad Kra Pao)?
- About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
- How many servings does this Thai Basil Chicken Stir‑Fry (Pad Kra Pao) recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Thai Basil Chicken Stir‑Fry (Pad Kra Pao) recipe come from?
- It was shared by Ruben Martinez on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.