Comments 2

Thai Holy Basil Stir-Fry Chicken

Hi guys! I was so excited to share this recipe because it’s so darn simple and requires not much technique at all. This dish, called “Gra Prao Gai” in Thai, is super yummy and really popular in Thailand.

What I love about this recipe is that there’s so much wiggle room with the ingredients. You can practically use any meat you desire (chicken, beef, pork, even tofu!) and it all turns out so good. You can also alter the amount of chili you put in, whether you like your dish extra spicy or not spicy at all. The egg is an optional addition, but I really recommend making it because it gives so much extra flavor and texture, especially when the egg yolk is nice and runny YUM!

One thing I do want to warn you with is that when you cook the chilis, oH MAN it will make you tear up and cough like crazy, something that I personally struggled with… It was so annoying because I had to stand there and continue stir frying but I kept inhaling the chilis and it drove me nuts! Don’t worry, the end product is worth it though. I’ll leave all the ingredients below and I’ll attach the link to my youtube video so you can see the process in full detail 🙂


  • 1 egg
  • handful of Thai holy basil
  • 2 tbsp water
  • 1 chicken breast finely chopped
  • 3 tbsp coconut oil
  • 1 garlic
  • 5 chilis (for medium spice) You can put no chilis if you don’t like spice, 2-3 chilis for a little-mild spice and more than 5 for extreme spice!
  • 1 tbsp soy sauce
  • 1 tsp dark soy sauce paste
  • 2 tbsp oyster sauce

And here’s the video for the full process!:


  1. Gary R. Hess says

    Is there much difference between soy sauce and dark soy sauce? Dark soy sauce isn’t available in my area.


    • Hi Gary!
      The main reason I use the dark soy sauce paste is to add a deeper color to the dish. However, dark soy sauce does also add a hint of sweetness so in terms of flavor, I would recommend using it. If you can’t find it, you can try using oyster sauce but just don’t put too much, maybe a teaspoon or less because that’s even sweeter than dark soy sauce and you don’t want to overpower the flavor. I’ve never tried completely taking out the dark soy sauce and just using soy sauce before, so I can’t guarantee that it’ll taste the same… Try the oyster sauce and if not, you can always result to just soy sauce as the last option. Hope this helps! Feel free to contact me if you have any more questions.

      Liked by 1 person

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