This dish is fast, flavorful, and versatile. It captures the essence of Thai cuisine with minimal ingredients, making it perfect for weeknight dinners. The use of Thai basil brings a unique, slightly spicy and peppery flavor that sets it apart from other stir-fries. It’s also budget-friendly and can be easily adjusted for spice level and dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground chicken
Fresh garlic, minced
Fresh red chilies (Thai bird’s eye or other), chopped
Thai basil leaves (or substitute with regular basil if unavailable)
Oil (vegetable or canola)
For the sauce:
Soy sauce
Fish sauce
Oyster sauce
Sugar
Water
Optional for serving:
Cooked jasmine rice
Fried egg
Directions
Heat oil in a large pan or wok over medium-high heat.
Add minced garlic and chopped chilies, stir-frying for about 30 seconds until fragrant.
Add the ground chicken and cook, breaking it apart, until fully browned.
In a small bowl, mix soy sauce, fish sauce, oyster sauce, sugar, and water. Pour over the chicken.
Stir-fry everything together for 2–3 minutes, allowing the sauce to reduce slightly and coat the chicken.
Add Thai basil leaves and stir until wilted and fragrant.
Serve hot over jasmine rice and top with a fried egg if desired.
Servings and timing
This recipe makes 4 servings. Preparation time: 10 minutes Cooking time: 10 minutes Total time: 20 minutes
Variations
Use different protein: Try ground turkey, beef, or even tofu for a vegetarian version.
Control the heat: Adjust the amount of chili to suit your spice preference.
Low sodium: Use low-sodium soy sauce and less fish sauce if watching salt intake.
Add veggies: Include bell peppers, green beans, or baby corn for extra nutrition and color.
Serve with noodles: Instead of rice, serve over rice noodles or vermicelli for a twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until hot. Add a splash of water if the dish looks dry. This dish is not recommended for freezing, as the basil will lose its texture and flavor.
FAQs
What kind of basil should I use?
Authentic Thai basil is preferred for its peppery, slightly sweet flavor, but regular basil can work in a pinch.
Can I make this dish less spicy?
Yes. Simply reduce the amount of chili or remove the seeds to lower the heat level.
Is fish sauce necessary?
Fish sauce adds depth and umami to the dish. If unavailable, you can use extra soy sauce, though the flavor will be different.
Can I use whole chicken instead of ground?
Yes, thinly sliced chicken breast or thigh works well too, but cooking time may slightly increase.
What’s the best type of chili to use?
Thai bird’s eye chilies are traditional, but you can use serrano, jalapeño, or even crushed red pepper flakes as alternatives.
Can I use sweet basil or Italian basil?
Yes, though it will change the flavor. Thai basil has a more distinct aroma and spice.
What should I serve Thai Basil Chicken with?
It’s best with jasmine rice and a fried egg on top, but it also pairs well with noodles or lettuce wraps.
How do I keep the chicken moist?
Don’t overcook the chicken, and use a bit of water in the sauce to keep everything juicy.
Is this dish gluten-free?
It can be made gluten-free by using gluten-free soy sauce and checking that your fish and oyster sauces are also gluten-free.
Can I double the recipe?
Yes, just be sure not to overcrowd the pan. Cook in batches if necessary to maintain the stir-fry texture.
Conclusion
Thai Basil Chicken is a quick and flavorful dish that brings the bold, aromatic essence of Thai cuisine right to your kitchen. With simple ingredients and fast cooking time, it’s ideal for busy weeknights or when you’re craving something spicy and satisfying. Try it once, and it just might become a regular in your dinner rotation.
Thai Basil Chicken (Pad Krapow Gai) is a quick and flavorful Thai stir-fry made with ground chicken, chilies, garlic, and fresh Thai basil in a savory, slightly sweet sauce. Served over jasmine rice, it’s a bold and satisfying meal.
Author:Catherine
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 servings
Category:Main Course
Method:Stir Fry
Cuisine:Thai
Diet:Halal
Ingredients
500g ground chicken
4 cloves garlic, minced
2–4 fresh red Thai chilies, chopped (adjust to taste)
1 cup Thai basil leaves (or regular basil)
2 tbsp vegetable or canola oil
For the sauce:
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
2 tbsp water
Optional for serving:
Cooked jasmine rice
Fried egg
Instructions
Heat oil in a large wok or skillet over medium-high heat.
Add minced garlic and chopped chilies. Stir-fry for 30 seconds until fragrant.
Add ground chicken and cook, breaking it apart, until fully browned and cooked through.
In a small bowl, mix soy sauce, fish sauce, oyster sauce, sugar, and water. Pour over the chicken.
Stir-fry for 2–3 minutes until the sauce reduces slightly and coats the meat.
Add Thai basil leaves and stir until just wilted and fragrant.
Serve hot over jasmine rice and top with a fried egg if desired.
Notes
Use Thai basil for authentic flavor, but regular basil works if unavailable.Adjust chilies to your spice level or remove seeds for milder heat.Use gluten-free soy, fish, and oyster sauces to make it gluten-free.Add vegetables like bell peppers or green beans for more nutrition.This dish is best fresh, as basil loses flavor and texture when reheated multiple times.
