Spicy Chicken Kai-lan with Rice Noodles

G and I both like the Chicken Basil dish (Pad Gra Prow) when we go to Thai restaurants, so I made a version of it a few months ago for our families. This is my interpretation only, and I am one of those people who don’t use recipes much when I cook because I like to use whatever is available. That day, we had ground chicken, kai-lan, bell peppers, and rice noodles. So instead of basil chicken, I made kai-lan chicken. I hope you enjoy it if you do decide to make this. And let me know how you like it, too.


Spicy Chicken Kai-lan with Rice Noodles

This is about 4-6 servings.

bell peppers and garlic


1 – 2 lbs. of ground chicken

1 – 2 bell peppers

1 – 2 chili peppers (optional)

a few cloves of garlic (more the better around here…Lol)

Kai-lan (or you can substitute with other leafy greens like Kale, or with Basil)

vegetable oil

sesame oil (optional)

sea salt

brown sugar

black pepper

garlic powder (optional)

soy sauce

corn starch

oyster sauce


optional: Package of fresh rice noodles (available in Asian markets)

ground chicken

Getting Started:

1.     To marinate the ground chicken, use one pinch of sea salt, two pinches of black pepper, about 1 – 1.5 tablespoon of soy sauce, a pinch of garlic powder, a pinch of brown sugar, and a tsp of corn starch. Mix well and refrigerate.

2.     Next, crush and then chop up the garlic and set aside.

3.     Wash and seed the bell peppers and finely chop into slices.

4.     Wash and chop up the chili peppers if you like to have a bit of spice, otherwise, this is totally optional.

5.     Wash your leafy greens (Kai-lan or Basil or Kale)


In a pan or Wok, put in some oil (about 1 tsp. will do) and heat it up. Carefully, put the hot chili peppers (optional) and garlic into pan and let it sautéed for a few seconds.

Then add in the marinated ground chicken

Once the chicken is about cooked, we add in the bell peppers and the kai-lan (or other green leafy veggies). You can add a dash of water and put the lid on to help this cook faster. A few minutes will do it.

Sliced bell peppers goes in the pan

Add in your green leafy vegetables

Mix well

At this point, if you are not having rice noodles, you can add a swirl of oyster sauce, a dash of sesame oil (optional) and serve the dish and eat it with brown or white rice! 🙂

Add in your rice noodles and cook it for a bit longer

Otherwise, you can add in the rice noodles, add a swirl of oyster sauce, a dash of sesame oil (optional) and serve the dish in a platter or serve it in the pan!

Mix in the noodle, add some oyster sauce, a dash of sesame oil (optional) and serve! This picture was taken pre-oyster sauce.


4 responses to “Spicy Chicken Kai-lan with Rice Noodles

  1. This looks tasty. I have not been a fan of Thai food but the husband is. Perhaps I can make it for him one night.

    • Thanks Karyn. I hope you try it out and let me know how you like it. This is my interpretation of Thai food since I did not add in any fish sauce or any other Thai spices. I limit the salt in this recipe because we don’t eat a lot of salt, but you can always add more soy sauce or fish sauce later for taste. 🙂

    • Thanks! I love bell peppers because they are great for you and they add some colors to the dish. I love making stir frys…so easy! 🙂

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