Stir Fry Chicken Recipe (Pad Kee Mao)

This spicy chicken stir fry recipe, Pad Kee Mao, is translated from Thai as 'Drunken Stir Fry'. This dish is usually exhilaratingly spicy and as the name suggests it is accompanies an ice cold beer or whiskey & soda with lime perfectly. Pad Kee Mao dishes are made with lots of fresh hot chili peppers, garlic and holy basil and may also be prepared with chicken, pork or seafood, such as clams or prawns.

Ingredients

• 2 tablespoon cooking oil
• 2/3 lb. (300g) boneless chicken, cut into strips
• 1 teaspoon minced garlic
• 6 fresh Thai chilies peppers, cut lengthwise finely
• 1 1/2 tablespoon Thai fish sauce
• 1 1/2 teaspoon sweet soy sauce
• 1/2 teaspoon sugar
• 20 sweet basil leaves
• 1/3 cup water
• 2 cup cooked jasmine rice

Preparation

1. Heat the oil in a wok until almost smoking. Add the garlic and chilli peppers and stir-fry quickly until fragrant, about 30 seconds. Add chicken and stir-fry until no longer pink.
2. Add fish sauce, sweet soy sauce and sugar and stir to mix. Add basil leaves, stock or water and bring to boil. Serve over rice.

• Discover some more Chicken Stir Fry Recipes
• Pad Graprow, a real Thai favorite Chicken Stir Fry Recipe with Holy Basil