dinner

Ga Pad Krapow (Thai Basil Chicken) with Steamed Jasmine Rice and Bean Sprouts

Name: Ga Pad Krapow (Thai Basil Chicken) with Steamed Jasmine Rice and Bean Sprouts
Ingredients: 166.1 g Chicken, broilers or fryers, thigh, meat and skin, raw; 48.6 g JASMINE RICE THAI HOM MALI RICE; 641.7 g Bean Sprouts (Sprout King); 200g TOMATOES THAI BASIL SIMMERED WITH GINGER, THAI BASIL, AND GARLIC SOUP (base sauce); 30g Lemongrass (freshly chopped)

Nutrition

826

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Chicken, broilers or fryers, thigh, meat and skin, raw166.1 g

JASMINE RICE THAI HOM MALI RICE48.6 g

Bean Sprouts (Sprout King)641.7 g

TOMATOES THAI BASIL SIMMERED WITH GINGER, THAI BASIL, AND GARLIC SOUP (base sauce)200g

Lemongrass (freshly chopped)30g

Instructions

Cook the jasmine rice according to package directions.

Finely dice the chicken thighs into small pieces to ensure quick, even cooking.

Heat a wok or large skillet over high heat. Add the chicken and sear until golden brown and cooked through, about 6-7 minutes.

Add the finely minced lemongrass to the pan, stirring constantly for 30 seconds until highly fragrant.

Pour in the Thai basil simmered soup base. Allow the sauce to bubble and reduce slightly until it coats the chicken in a glossy, savory glaze.

Fold in the fresh bean sprouts and cook for just 1 minute so they retain their crisp, refreshing snap.

Plate the chicken mixture over the fluffy jasmine rice. Serve immediately, ensuring the aromatics are well distributed.