Pad Krapow Gai

Savory Thai ground chicken stir-fried with fragrant basil leaves, garlic, and sliced bell peppers served over jasmine rice.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 8
• Cuisine: Thai
• Difficulty: Easy
• Cost: $3.35/serving

Dietary

• Gluten-Free
• Dairy-Free
• Egg-Free
• Nut-Free
• High-Protein
• Low-Sodium
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• stir-fry
• quick
• spicy
• savory
• healthy

Ingredients

• 3 pound ground chicken
• 2 cup jasmine rice
• 2 red bell peppers (large, thinly sliced)
• 6 clove garlic (minced)
• 2 cup fresh basil
• 3 tablespoon coconut aminos
• 1 tablespoon fish sauce
• 1 tablespoon avocado oil
• 1 tablespoon maple syrup
• 0.5 teaspoon red pepper flakes

Instructions

1. Combine jasmine rice and 3 cups of water in a pot, bring to a boil, cover, reduce heat to low, and simmer 15 minutes until fluffy.
2. In a small ramekin, mix together coconut aminos, fish sauce, and maple syrup.
3. Heat avocado oil in a large skillet over high heat. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
4. Add ground chicken and sliced red bell pepper, breaking up the meat with a wooden spoon for 6 to 8 minutes until chicken is cooked through and registers 165°F.
5. Pour the sauce mixture over the chicken, toss well for 1 minute, then turn off the heat and fold in fresh basil leaves until wilted.
6. Serve hot over mounds of fluffy jasmine rice.

Nutrition (per serving)

• Calories: 404
• Protein: 42 g
• Carbohydrates: 46.3 g
• Fat: 4.8 g
• Fiber: 1.2 g
• Sodium: 480 mg
• Saturated Fat: 1 g
• Sugar: 5.8 g
• Cholesterol: 120 mg