10-Minute Thai Basil Chicken (Easy Gai Pad Krapow)
This fast and flavorful Thai basil chicken delivers juicy chicken, aromatic herbs, and balanced spice in just 10 minutes using your pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 3 to 4 tablespoons oil vegetable or peanut oil works real good
- 3 Thai bird chilies or holland chilies de-seeded if you don’t want too much heat, then thinly sliced
- 3 shallots thinly sliced
- 5 cloves garlic sliced
- 1 pound ground chicken
- 2 teaspoons sugar or honey
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- ⅓ cup low sodium chicken broth or water
- 1 bunch holy or Thai basil leaves
Instructions
Instructions
- Heat the oil in your pressure cooker (set to sauté if you got one) over medium-high heat.
- Add the sliced chilies, shallots, and garlic. Stir-fry them just until fragrant, about 1-2 minutes.
- Toss in the ground chicken and break it apart with your spoon. Cook until it browns and loses its raw look, roughly 5-7 minutes.
- Stir in sugar, soy sauce, fish sauce, and chicken broth. Let it simmer for 2-3 minutes so the sauce reduces just a bit.
- Seal your pressure cooker with the lid. Watch for that float valve to pop up and start your 10-minute cook timer.
- Once the timer’s up, use a quick-release method to get that steam out right away. Open lid carefully, stir in your basil leaves until just wilted, and serve immediately with rice or as you like.
Notes
To store, refrigerate in an airtight container for up to 3 days or freeze in portioned bags. For best basil freshness, store the leaves separately with a paper towel in the fridge.