Vegan Spicy Thai Basil Chicken (Pad Kra Pao Gai)

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Here is another quick & easy one.  None of the ingredients are particularly exotic.  Though holy basil is the authentic basil to use in this dish – I could not find it – so I used Thai sweet basil.  You can use regular basil if Thai basil is unavailable to you.  I used the bird’s eye chilies seen below but serrano or jalapeno peppers would also work.

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Vegan Spicy Thai Basil Chicken (Pad Kra Pao Gai)

serves 2 with rice


9-12 oz vegan chicken (I used Beyond Meat) – thawed

1-5 garlic cloves (I used 5) – crushed

1-3 Thai (or other) chili peppers (Thai chilies are very hot – and you might want to pick around them when eating this dish) – chopped

1 TBS olive oil

1 TBS vegan oyster or mushroom favored sauce

1/2 tsp light soy sauce

1 tsp kecap manis (dark, sweet soy sauce) or 1/2 tsp sugar

1 TBS vegan hoisin sauce

1 packed cup fresh basil

1 cup water with 1 TBS cornstarch whisked into it

Cooked rice for 2

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Muddle the garlic & chili to release their flavors and chop the chicken.

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Heat the oil in a saute pan & add the chili garlic mixture.  Sizzle for about one minute & add the chicken, light & sweet soy sauces, oyster/mushroom sauce & hoisin.  Mix it together & add the water/cornstarch mixture.  Cook until it boils down to a nice, thick sauce.  Add water if it gets too thick.  Just before serving – add the basil.  Serve with rice.

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