why make this recipe
This Thai Basil Chicken Recipe cooks fast and tastes bold. It uses simple ingredients and gives you a spicy, savory meal in about 20 minutes. If you like easy weeknight meals, also try a simple baked Caesar chicken for another quick option.
introduction
Thai Basil Chicken (Pad Krapow Gai) is a classic Thai street food. It mixes garlic, chilies, soy and fish sauce with fresh basil. The dish is bright, peppery, and a little sweet. It goes very well with plain steamed rice. For more chicken ideas, see this easy baked Cajun chicken thighs recipe.
how to make Thai Basil Chicken Recipe
Follow the directions below step by step. Use medium-high heat and cook quickly so the basil stays fresh and fragrant. You can add a fried egg on top for extra richness. If you want a one-pan dinner with vegetables, look at this baked chicken with potatoes and green beans for ideas.
Ingredients :
- 1 lb ground chicken (or thinly sliced chicken breast)
- 1-2 eggs (optional, for serving)
- 4 cloves garlic, minced
- 2-3 Thai bird’s eye chilies, chopped (adjust to desired spice level)
- 1 small onion, sliced (optional)
- 1 red bell pepper, thinly sliced (optional)
- 1 cup fresh Thai basil leaves (preferably Thai sweet basil, but regular basil works too)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1/4 cup water or chicken broth (to help create sauce)
- Steamed rice, for serving
Directions :
In a small bowl, combine the fish sauce, soy sauce, oyster sauce, and sugar. Stir until the sugar is dissolved and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken (or sliced chicken breast) and cook, breaking it up into small pieces, for about 5-7 minutes, or until the chicken is fully cooked and lightly browned.
Add the minced garlic and chopped Thai chilies to the skillet. Stir-fry for about 1 minute, until fragrant. If using onion and red bell pepper, add them now and cook for an additional 2-3 minutes, until they begin to soften.
Pour the prepared sauce over the chicken mixture, adding water or chicken broth to help create a bit of sauce. Stir to coat the chicken and vegetables evenly in the sauce. Let it simmer for 1-2 minutes to allow the flavors to combine.
Stir in the fresh basil leaves and cook for 1-2 minutes, until they wilt and become fragrant.
In a separate pan, heat a little oil over medium heat and fry eggs (one per serving) sunny-side up or to your desired doneness. The runny yolk adds an extra layer of richness when served over the chicken and rice.
Serve the Thai Basil Chicken over steamed rice. Top with a fried egg (if desired) and extra fresh basil for garnish.
how to serve Thai Basil Chicken Recipe
Serve hot over steamed rice. Add a fried egg on top for richness. For a side, a simple salad or quick stir-fried greens work well. If you want a comfort food combo, try serving it with BBQ chicken mac and cheese on the side at a casual meal.
how to store Thai Basil Chicken Recipe
Cool the chicken to room temperature before storing. Place it in an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to bring back the sauce. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. For another make-ahead chicken option, see BBQ potato chip chicken tenders.
tips to make Thai Basil Chicken Recipe
- Use fresh Thai basil if you can; it has a peppery, spicy flavor that fits the dish.
- Adjust chilies to match your heat tolerance. Start with one and add more if needed.
- Cook on medium-high heat to keep the chicken slightly browned and the basil bright.
- If you use sliced chicken breast, cut thin slices so they cook fast.
- Taste the sauce before adding basil and adjust fish or soy sauce if needed.
variation (if any)
- Make it milder: use fewer chilies and add more bell pepper.
- Add vegetables: green beans, baby corn, or snap peas work well.
- Use beef, pork, or tofu instead of chicken.
- Make it gluten-free: use gluten-free soy sauce and oyster sauce.
FAQs
Q: Can I use regular basil instead of Thai basil?
A: Yes. Regular basil works, but the flavor is milder than Thai basil.
Q: Is it safe to use ground chicken?
A: Yes. Cook ground chicken until no pink remains and the temperature reaches 165°F (74°C).
Q: Can I skip the fish sauce?
A: You can, but fish sauce adds the authentic salty, umami taste. Use a little extra soy sauce if you skip it.
Q: How spicy is this dish?
A: It depends on the number of bird’s eye chilies. Use fewer for mild heat and more for spicy.
Q: Can I make this vegetarian?
A: Yes. Use tofu instead of chicken and vegetarian oyster sauce or mushroom sauce.
Conclusion
For a classic take and extra tips, see the full recipe at Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe – Allrecipes.
Thai Basil Chicken (Pad Krapow Gai)
Ingredients
Method
- In a small bowl, combine the fish sauce, soy sauce, oyster sauce, and sugar. Stir until the sugar is dissolved and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the ground chicken (or sliced chicken breast) to the skillet and cook, breaking it up into small pieces, for about 5-7 minutes, or until the chicken is fully cooked and lightly browned.
- Add the minced garlic and chopped Thai chilies to the skillet. Stir-fry for about 1 minute, until fragrant.
- If using onion and red bell pepper, add them now and cook for an additional 2-3 minutes, until they begin to soften.
- Pour the prepared sauce over the chicken mixture, adding water or chicken broth to help create a bit of sauce. Stir to coat the chicken and vegetables evenly in the sauce. Let it simmer for 1-2 minutes to allow the flavors to combine.
- Stir in the fresh basil leaves and cook for 1-2 minutes, until they wilt and become fragrant.
- In a separate pan, heat a little oil over medium heat and fry eggs sunny-side up or to your desired doneness.
- Serve the Thai Basil Chicken over steamed rice. Top with a fried egg (if desired) and extra fresh basil for garnish.