Thai Basil Chicken (Gluten-Free, So Yummy) | Easy Pad Krapow Gai

Thai Basil Chicken (Gluten-Free, So Yummy) | Easy Pad Krapow Gai

August 12, 2019 8 By William Morgan


– Hi, Ni-Hao!(speaks foreign language), ChihYu from I Heart Umami. Does it bother you always to have to think about what to
make for dinner tonight? What if I tell you there’s a dish that would become one
of your favorite go-tos? And it’s savory, a little
bit spicy, and sweet, and comes with a golden,
crispy, fried egg. Oof, so delicious. I’m going to show you how to make my favorite Thai Basil Chicken. Gluten-free, low carb, and paleo-friendly. It will go so well with your lunch boxes and perfect for meal prep. Finely mince garlic and chili peppers. You can use Thai chili peppers,
Serrano, or Fresno chilis. The spiciness actually mainly comes from the inner white piece
I’ll rip off the chili pepper. So keep it if you like
it spicy, or vice versa. (funky music) Now this next ingredient I want you to pay a little more attention
because it’s important. Now let’s talk about the chicken. (chicken clucking) If you have time and want it
closer to authentic experience, I recommend that you mince
the meat from scratch. This is because when you
mince the meat by yourself, you would never be able to
mince as fine as a machine, but in this context, it’s perfect. Let me show you why. This is the store-bought ground meat, and this is the minced I made by myself. The R.H. side one will give you
better texture in the mouth feel, and the other one will be
faster and easier to make. So weigh your pros and cons. Heat the wok over medium-high heat until it’s too hot to
place your palm nearby, about two to three inches away. We’re gonna use avocado oil. It has a neutral flavor and
great for high-heat cooking. Add the oil, swirl it around the pan. We’re gonna make a sunny-side
golden, crispy, fried egg. Carefully spoon the oil over it to make it really crispy
and keep the yolk runny. And just set it aside. Use the same skillet. Add a little bit more oil. Add the minced garlic and chili. Season with two pinch of salt
to bring out more flavor. It smells amazing. Add chicken, this time
I use ground chicken. And try to distribute them
evenly over the skillet. And then break them up
further to finer pieces. Now just leave them there
and don’t touch them until you see the bottom
get slightly more browned, then flip to cook the flip side, until they are about
2/3 way cooked through. And I forgot to talk about sauces. We’re gonna use coconut
aminos to replace soy sauce. If you have a gluten sensitivity, this is a good bottle to have. You can learn more
information about it here. We’re going to need a
little bit fish sauce. Most of the time, you will see
people use a Thai fish sauce, such as the Squid Brand,
but I prefer Red Boat. Although this is a Vietnamese fish sauce, it has no additives and no added sugar. I’m also going to use my homemade shiitake-made oyster sauce. This will add extra umami flavor. Totally gluten-free, no starch, very good. But if you’re making this dish in a hurry, and don’t have this at home, you can also use a coconut aminos. But just remember to give it a try. It’s very good to have it at home. To add a little sweet
flavor, if you’re on Keto, use a monk fruit sweeteners. And if you’re on Whole30, use apple juice. Add to our sauce, two tablespoon a time. Mix and stir, until you finish the sauce. Now turn off the heat. We’re gonna add loads of Thai basils. I am so excited. It might seem like a lot at the beginning, but this is where the
real flavor comes in. So use the residual heat
to wilt the basil a bit. – Wow! – Look at that, it looks and
smells absolutely amazing. Make sure to add a fried egg. Serve it over rice or cauliflower rice. Ooh, look at that yolk. Now time to get messy here. I’m gonna take a little bit of that crispy, fried egg and some rice, some basil and that delicious chicken. Mm, oh wow, so good. Listen, this really is my
childhood dream comes true. It’s my type of ultimate comfort food. I can eat this every day. Now take a little bit more of that rice and get a chicken and
basil and the egg yolk and the golden, crispy egg. Mm, mm, so good, so delicious. Mm, mm, so good. So friends, I hope you learned something from this dish today. It’s not just about knowing how to make Thai basil chicken, but also learning how to work around with
ingredients you already have and make it healthier,
yet still tastes so yummy because there’s always room to make it not only tasty, but also healthy. Again, my name is ChihYu
Smith from I Heart Umami. I’m here to share the
food I grew up eating and make them healthier and gluten-free, so you can stay healthy and fit. And if you like more of my hot,
Chinese sizzling stir-fries, check out more of my videos here. Thanks for watching, I will
see you in the next video.