How to Make Jet Tila's Thai Basil Chicken | Ready Jet Cook

Known as krapow gai sap in Thai, this dish is most famously served on the streets of Thailand but is also well known for its stir-fry technique. Chicken is classic, but you can also sub in any ground protein, as well as ramp the spice level up or down. This version is hearty with the addition of a runny egg. If you can find the traditional Thai holy basil (krapow) that the dish is named for do give it a try, otherwise the common sweet Thai basil is fine. #ReadyJetCook #JetTila #FoodNetwork #ThaiBasilChicken Come back for new weekly episodes of #ReadyJetCook, Mondays! Get the recipe ► https://foodtv.com/4tZO0Re Subscribe to Food Network ▶ http://foodtv.com/YouTube Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won't want to miss. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Street Style Basil Chicken Recipe courtesy of Jet Tila Level: Easy Total: 30 min Active: 30 min Yield: 2 servings Ingredients 1/4 cup (60 milliliters) neutral high-temperature oil, such as vegetable oil, peanut oil or avocado oil 1 pound (450 grams) chicken thighs, coarsely ground 3 cloves garlic, minced 2 to 4 (6 to 8 grams) Thai chiles, minced 1 cup 1/4-inch to 1/2-inch sliced green beans 3/4 cup (175 milliliters) chicken stock 2 tablespoons (30 milliliters) sweet soy sauce 1 1/2 tablespoons (22 to 23 milliliters) fish sauce 1 1/2 tablespoons (22 to 23 milliliters) Thai oyster sauce 1 teaspoon MSG 1 teaspoon (6 grams) chicken powder 2 loosely packed cups (20 grams) sweet basil leaves Cooked jasmine rice, for serving 1 teaspoon (2 grams) ground white pepper 2 large eggs, fried but still runny, for serving Directions Heat a heavy 9- to 11-inch (23- to 28-centimeter) skillet over high for about 1 to 2 minutes, until very hot. Swirl in the oil to coat the surface. When you see wisps of white smoke, add the ground chicken and press it into an even layer. Cook for 1 to 2 minutes without stirring, until the underside is light to medium brown. Scrape and flip the slab and press down so the raw side makes full contact with the skillet. Sear 2 minutes more, then break the chicken into coarse crumbles. Add the garlic, Thai chiles and green beans to the skillet. Stir-fry for 1 to 2 minutes, until the garlic turns light golden and the beans go from leathery to bright green. Stir in the chicken stock, scraping up browned bits from the bottom of the pan; let it boil and reduce by half, 1 to 2 minutes. Add the sweet soy sauce, fish sauce, oyster sauce, MSG and chicken powder; keep at a full boil until the liquid thickens to a glossy gravy and clings to the meat and beans, 1 to 2 minutes. Add the basil and toss just until the leaves wilt and shine. Divide the mixture between 2 plates and serve over hot jasmine rice. Sprinkle with the white pepper and serve each plate with a fried runny egg. Copyright 2026 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT! ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork How to Make Jet Tila's Thai Basil Chicken | Ready Jet Cook | Food Network https://youtu.be/WFAZ0xfqNzk