Olive Magazine
Thai Basil Chicken Stir Fry Recipe (Kao Ka Prao Gai)

Kao Ka Prao Gai (Stir-fried chicken with holy basil)

Published: November 23, 2017 at 2:20 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

This classic Thai street food stir-fry is incredibly popular and very easy to re-create at home. If you find yourself in Thailand, make this your go-to dish. This recipe comes from Woody Leela, group development chef for Thaikuhn (thaikuhn.co.uk)



  • 2 cloves garlic, roughly chopped
  • 3-6 red birds eyes chillies, roughly chopped
  • 5 tbsp sunflower or vegetable oil
  • 200g chicken breast, chopped into really small pieces
  • 3 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp caster sugar
  • 2 eggs
  • ¼ thinly sliced cucumber
  • 1 handful Thai holy basil leaves
  • to serve cooked jasmine rice


  • STEP 1

    Pound the garlic and chillies together in a pestle and mortar.

  • STEP 2

    Heat a wok on high heat, and add 2 tbsp cooking oil to the pan. Once the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds or so until they begin to smell fragrant, but don't let them burn or get too dry.

  • STEP 3

    Add in the chicken and keep stir frying continuously. At this stage, you want to continue to stir and cook your chicken for 2-3 minutes, until it's cooked all the way through. If it starts to get dry, just add a tiny splash of water.

  • STEP 4

    Add the oyster sauce, soy sauces, sugar and keep stir frying for another 30 seconds.

  • STEP 5

    Add a handful of holy basil to the pan, fold it into the chicken, and then immediately turn off the heat. This step is important because if you cook the basil for too long, it loses some of its glorious flavour and will become chewy.

  • STEP 6

    Fry the eggs in a separate pan until cooked but with a runny yolk. Serve with cooked jasmine rice, top with fried egg and some sliced cucumbers.


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