Pad Ga Pow Recipe
Stir-fried minced chicken with fresh garlic, bell pepper and basil. Served over steamed Jasmine rice.
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Ingredients
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Main Ingredients
Method
Preparation of Rice
- 1
Rinse and Cook the Rice
Rinse 200 grams of Jasmine rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rinsed rice with 400 ml of water. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
Stir-Frying the Chicken
- 2
Prep the Ingredients
Finely chop 5 cloves of garlic and slice 1 medium bell pepper into thin strips. Set aside.
- 3
Cook the Chicken
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chopped garlic and sauté for about 30 seconds until fragrant. Add the minced chicken and stir-fry until it is fully cooked and no longer pink, about 5-7 minutes.
- 4
Add Vegetables and Sauce
Add the sliced bell pepper to the skillet and stir-fry for another 2-3 minutes until the peppers are tender but still crisp. Stir in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar. Mix well to combine.
- 5
Finish with Basil
Remove the skillet from the heat and fold in 1 cup of fresh basil leaves. Adjust seasoning with chili flakes to taste.
Serving
- 6
Plate the Dish
Serve the stir-fried chicken over a bed of steamed Jasmine rice. Garnish with additional basil leaves or chili flakes if desired.
