Entree: Thailand – Central Thailand – ผัดกะเพราไก่ กับ คะน้าจีน (บ๊อกชอย) ➤ Phat Krapao Gai kap khana chin (bok choy) (Stir-fried holy basil chicken with bok choy)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs, finely chopped or roughly minced
- 6 cloves (approx. 18 g) garlic, minced
- 6 Thai chilies (approx. 12 g), thinly sliced (adjust to taste)
- 4 spring onions (scallions), sliced on the diagonal, white and green parts separated (approx. 4 oz / 115 g)
- 2 cups (about 200 g) holy basil leaves, packed (krapao)
- 8 oz (225 g) baby bok choy, trimmed and halved lengthwise
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) dark soy sauce (optional, for color)
- 1 lime, cut into wedges (for serving)

Instructions

1. Heat 1 tbsp (15 ml) oil in a large wok or skillet over high heat until hot but not smoking. Add half the garlic and half the sliced Thai chilies; stir-fry 20–30 seconds until fragrant.
2. Add the chopped chicken thighs and spread out to sear; stir-fry until mostly cooked through, about 3–4 minutes. Add fish sauce, light soy sauce, oyster sauce, palm sugar, and dark soy sauce; toss to coat and cook 1–2 minutes to combine.
3. Push the chicken to one side, add remaining 1 tbsp (15 ml) oil, then add bok choy and the white parts of the spring onions; stir-fry 1–2 minutes until bok choy is bright and tender-crisp.
4. Stir in remaining garlic, chilies, and holy basil leaves; stir quickly until basil is wilted and everything is evenly mixed, about 30–60 seconds. Taste and adjust seasoning with extra fish sauce or sugar if needed.
5. Remove from heat, transfer to a serving plate, garnish with green parts of spring onions and lime wedges, and serve immediately with steamed rice.