thai basil chicken recipe
The Best thai basil chicken recipe
I love Thai basil chicken because it’s one of those dishes that checks all the boxes—quick to make, packed with flavor, and healthy enough to feel good about serving to my family. My kids go crazy for it, especially when I let them help chop the basil or stir the sauce, and honestly, it’s become a weeknight staple in our house. The combination of savory garlic, spicy chili, and fresh basil hits all the right notes without being overly complicated, and it’s ready in under 30 minutes, which is a lifesaver on busy evenings.
What I appreciate most about this recipe is how balanced it is. The lean ground chicken keeps it light, while the basil and veggies add freshness and nutrients. Plus, it’s versatile—you can serve it over rice for a hearty meal or wrap it in lettuce leaves for a low-carb option. It’s also a great way to sneak in extra vegetables if you’re cooking for picky eaters. Whether it’s a casual weeknight dinner or a dish to impress guests, Thai basil chicken always delivers without any fuss.
Thai Basil Chicken (Pad Krapow Gai)
A fragrant and spicy Thai street food classic, Thai Basil Chicken features ground chicken stir-fried with garlic, chilies, and fresh basil. Served over steamed jasmine rice with a fried egg on top, it’s a quick and flavorful meal.
🥘Ingredients
- 1 lb (450g) ground chicken
- 4 cloves garlic, minced
- 3-4 Thai chilies, finely chopped (adjust to taste)
- 1 shallot, thinly sliced
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp dark soy sauce (optional, for color)
- 1 tsp sugar
- 1 cup fresh Thai basil leaves (plus extra for garnish)
- Steamed jasmine rice
- 4 fried eggs (sunny-side up or over-easy)
- Lime wedges
- Cucumber slices (optional)
👨🍳Directions
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1 Prepare all ingredients: mince the garlic, chop the chilies, slice the shallot, and measure out the sauces and sugar. Have the basil leaves ready.
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2 Heat 1-2 tbsp of oil in a wok or large skillet over high heat until very hot. Add the garlic, chilies, and shallot, stirring for about 30 seconds until fragrant.
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3 Add the ground chicken to the wok, breaking it up with a spatula. Stir-fry for 3-4 minutes until the chicken is no longer pink.
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4 Add the oyster sauce, soy sauce, fish sauce, dark soy sauce (if using), and sugar. Stir well to combine and cook for another 1-2 minutes.
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5 Turn off the heat and stir in the Thai basil leaves until just wilted (about 30 seconds). Taste and adjust seasoning if needed.
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6 Serve the Thai basil chicken over steamed jasmine rice, topped with a fried egg. Garnish with extra basil leaves, lime wedges, and cucumber slices if desired.
🔧Equipment
- Large wok or skillet
- Cutting board
- Chef’s knife
- Mixing bowl
- Spatula
- Plate for serving
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Thai Basil Chicken (Pad Krapow Gai) Works
This Thai basil chicken recipe is one of those reliable dishes that always delivers—flavorful, quick to make, and universally loved. It’s perfect for busy weeknights when you need something fast but still satisfying, and it holds up just as well for weekend family dinners or potlucks where you want to impress without the fuss. The balance of savory, spicy, and fresh basil makes it a crowd-pleaser every time, and leftovers (if there are any) taste even better the next day.
❓ Frequently Asked Questions About Thai Basil Chicken (Pad Krapow Gai)
1. What type of basil should I use for Thai basil chicken?
For the most authentic flavor, use Thai basil (also called holy basil or bai horapa in Thai). It has a distinct anise-like, slightly peppery taste that regular sweet basil lacks. If you can’t find Thai basil, Italian basil can be used in a pinch, but the flavor won’t be the same.
2. Can I make Thai basil chicken ahead of time?
Yes! Thai basil chicken reheats well, though the basil may lose some of its vibrant color and freshness. Store it in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or chicken broth to prevent drying. For best results, add fresh basil just before serving.
3. Is Thai basil chicken spicy?
Traditional Thai basil chicken (Pad Krapow Gai) is moderately spicy due to Thai bird’s eye chilies, but you can adjust the heat level. For a milder version, reduce or omit the chilies, or remove the seeds before chopping. For extra heat, add more chilies or a dash of chili flakes.
4. What can I serve with Thai basil chicken?
Thai basil chicken pairs perfectly with: – Steamed jasmine rice (the classic choice) – Cucumber slices (to balance the heat) – Fried egg (a must for Pad Krapow—the runny yolk enhances the dish) – Stir-fried vegetables (like green beans or bell peppers) – Thai iced tea or a cold beer for a refreshing contrast.
5. Can I substitute the fish sauce in the recipe?
Fish sauce is essential for authentic Thai flavor, but if you’re vegetarian or allergic, try these substitutes: – Soy sauce (use half the amount, as it’s saltier) – Coconut aminos (less salty, but adds umami) – Miso paste (diluted with water for a similar depth) For a vegan version, swap chicken for tofu and use a plant-based fish sauce alternative.
