Name: Thai Basil Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 1/2 lbs ground chicken; 4 cloves garlic, minced; 2 Thai chilies or red chili peppers, finely sliced (adjust to taste); 1 small onion, sliced; 1 tablespoon vegetable oil; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon fish sauce; 1 teaspoon sugar; 1/4 cup chicken broth or water; 1 cup fresh Thai basil leaves

Jump to Recipe

Introduction

Thai Basil Chicken, or Pad Krapow Gai, is a vibrant and flavorful stir-fry that comes together quickly on any weeknight. Featuring ground chicken, fragrant basil, and a perfect balance of savory and spicy sauces, this dish is a staple in Thai cuisine and loved worldwide.

A white bowl filled with two main layers: on the left side, a mix of cooked chicken pieces browned with bright red sliced bell peppers, glossy dark green basil leaves, and sliced green chili peppers; on the right side, a neat mound of fluffy white rice. Two lime wedges rest on the rice near the top edge of the bowl. The bowl sits on a white marbled surface, with a few scattered green chili slices and basil leaves around. In the top right corner, there is a folded white cloth with black crochet trim and two golden forks with black handles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs ground chicken
1 tablespoon vegetable oil
4 cloves garlic, minced
2 Thai chilies or red chili peppers, finely sliced (adjust to taste)
1 small onion, sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
1/4 cup chicken broth or water
1 cup fresh Thai basil leaves

Instructions

Step 1: Heat the vegetable oil in a skillet over medium heat. Add the minced garlic and sliced chilies, sautéing until fragrant.
Step 2: Add the sliced onion to the skillet and cook until softened.
Step 3: Add the ground chicken to the skillet, stirring and cooking until it is no longer pink.
Step 4: Stir in the soy sauce, oyster sauce, fish sauce, and sugar, mixing thoroughly to combine all the flavors.
Step 5: Pour in the chicken broth or water and let the mixture simmer until the sauce thickens slightly.
Step 6: Turn off the heat and fold in the fresh Thai basil leaves, stirring until they wilt.
Step 7: Serve the Thai Basil Chicken hot over steamed jasmine rice.

Tips & Variations

For a milder spice level, reduce the number of chilies or remove the seeds before slicing.
If Thai basil is unavailable, sweet basil can be used as a substitute, though the flavor will be less authentic.
Add a fried egg on top for a classic Thai street food touch.
Vary proteins by using ground pork or turkey instead of chicken.

Storage

Store leftover Thai Basil Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water if needed to loosen the sauce.

How to Serve

A white bowl filled with two main layers: white steamed rice on one side, fluffy and slightly glossy with a few green peas mixed in, and a vibrant stir-fry on the other side consisting of browned pieces of cooked meat mixed with bright red sliced bell peppers, dark green wilted basil leaves, and sliced green chili peppers. A lime wedge is placed at the back of the bowl near the rice, and a woman's hand is using wooden chopsticks to pick up a piece of meat from the stir-fry. The bowl is set on a white marbled textured surface with some basil leaves and lime wedges scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes, substitute ground chicken with plant-based ground meat or crumbled tofu, and replace fish sauce with soy sauce or a vegetarian alternative.

How spicy is Thai Basil Chicken?

The spice level depends on the amount and type of chilies you use. Thai chilies are quite hot, so adjust the quantity to your taste preferences or omit them for a mild dish.