ข้าวผัดกะเพราไก่

วัตถุดิบ(สำหรับ 1 generous bowl per person (approx. 350g))

• 1 cup cooked Jasmine rice (Khao suay)
• 200g Chicken breast (diced)
• 1 cup Holy basil leaves (Bai Krapow)
• 4 cloves Garlic (minced)
• 2-3 Thai bird's eye chilies (finely chopped)
• 1 tablespoon Low-sodium soy sauce (or Thai light soy sauce)
• 1 tablespoon Oyster sauce (or vegetarian oyster sauce)
• 1 teaspoon Fish sauce (optional for extra umami) - ไม่จำเป็น
• 1 teaspoon Vegetable oil (high-heat oil like rice bran)
• 1/2 medium Red bell pepper (thinly sliced for color and nutrition) - ไม่จำเป็น

วิธีทำ

1. 1

   Prepare all ingredients: dice the chicken breast, mince garlic, chop chilies, wash and pick holy basil leaves, and slice bell pepper if using. Have cooked jasmine rice ready and cooled.

   5 minutes

   Use day-old rice for best texture and to prevent sogginess.

2. 2

   Heat the vegetable oil in a large wok or nonstick skillet over medium-high heat. Add minced garlic and chopped chilies, stir-frying until fragrant but not burnt.

   2 minutes

   Keep stirring to avoid burning the garlic and release maximum aroma.

3. 3

   Add diced chicken breast to the wok. Stir-fry until the chicken is no longer pink and has started to brown slightly.

   4 minutes

   Cut chicken into small, uniform pieces for quick and even cooking.

4. 4

   Add the sliced red bell pepper (if using) and continue to stir-fry for another minute to soften slightly.

   1 minute

   Bell peppers add a hint of sweetness and color, and boost the vitamin content.