Thai Basil Chicken, also known as Pad Krapow Gai, is a well-loved Thai stir-fry packed with bold flavors and a rich aroma. You’ll stir-fry tender chicken with spicy Thai red chili and fragrant basil leaves, and it’ll be ready in under 30 minutes. It’s perfect for when you need a quick, flavorful meal.
What You’ll Find On This Page
You can serve it over steamed rice, like jasmine or white rice, for a complete meal. The dish really stands out thanks to the fragrant basil, whether you use holy basil or Thai sweet basil, giving it that authentic Thai flavor.
It’s a global favorite, found in street food stalls, restaurants, and homes all over. Since it’s so easy to make, it’s ideal for a quick dinner, a comforting family meal, or even when you need something delicious last minute for guests. Thai Basil Chicken is a simple way to bring the flavors of Thai cuisine into your home.
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Ingredients and Substitutions Overview
For this Thai Basil Chicken recipe, the ingredients are common Asian staples, easily found at most Asian grocery stores. Here’s what you’ll need:
- Chicken: Use ground or finely chopped boneless chicken, as it absorbs the flavors of the aromatics and seasonings really well.
- Aromatics: You’ll start with shallots and garlic to build that savory base, and Thai red chili adds the perfect spicy kick. Feel free to adjust the chili based on how much heat you prefer.
- Fish Sauce: This is key for authentic Thai flavor, adding salty depth and umami. If you don’t have it, you can substitute it with oyster sauce or Worcestershire sauce, though the taste will be slightly different.
- Soy Sauce: Adds a rich, savory flavor that complements the other ingredients.
- Basil Leaves: Holy basil gives the dish a peppery, herbal flavor. If you can’t find it, Thai sweet basil or even regular basil will work as a substitute.
- Brown Sugar: It helps balance the savory and spicy flavors nicely.
- Black Pepper: Adds a gentle heat to the dish, which gradually intensifies with each bite.
- Oil: Use any cooking oil you prefer. Sesame oil is a good choice if you want a slightly nutty flavor.
How to Make Thai Basil Chicken at Home?
Let’s get ready to make this quick and delicious Thai Basil Chicken! Follow our step-by-step photos and video to easily bring this aromatic and flavorful dish to life in your kitchen. Let’s get started!
Enjoy a Variety of Asian and Stir Fry Dishes:
- Chicken Stir Fry
- Chicken and Broccoli Stir Fry
- Sweet and Sour Chicken
- Teriyaki Chicken
- Orange Chicken
- Szechuan Chicken
- General Tso's Chicken
- Kung Pao Chicken
- Shrimp Stir Fry
- Tofu Stir Fry
- Vegetable Stir Fry
Thai Basil Chicken (Pad Krapow Gai)
Ingredients
- 1 lb Boneless Chicken, ground, or chopped
- 2 tbsp Oil
- 2 Shallots, chopped
- 2 tbsp Garlic, minced
- 3 Thai Red Chili, chopped, reduce the quantity for less heat
- 1½ tsp Fish Sauce
- 3 tbsp Soy Sauce
- ½ tsp Black Pepper, powder
- 1 tbsp Brown Sugar
- Salt, to taste
- ¼ cup Water, to deglaze
- 1 handful Basil Leaves, Thai sweet basil or holy basil
Instructions
Making Thai Basil Chicken
- Heat a wok over high heat and add oil. The high heat is key for quick searing and stir-frying. Once the oil is hot, add the shallots, garlic, and Thai red chili. Stir-fry for about 30 seconds to a minute, just until they become fragrant and slightly softened. Be careful not to let the garlic burn.
- Add the ground or finely chopped chicken to the wok. Stir-fry continuously, breaking up any large pieces as it cooks. Keep stirring until the chicken is fully cooked and no longer pink.
- Pour in a little bit of water or broth to deglaze the wok, scraping up any browned bits from the bottom. Add the fish sauce, soy sauce, brown sugar, black pepper, and salt. Stir everything well to make sure the chicken is evenly coated with the seasonings.
- Finally, add the basil leaves and gently stir them into the chicken mixture. Cook just until the basil wilts and releases its aroma. Your Thai Basil Chicken is now ready to serve!
Serving
- Enjoy the Thai Basil Chicken with your choice of white, brown, or jasmine rice. To make it a complete meal, pair it with a fried or sunny-side-up egg. For more great pairing ideas, don’t forget to check out the serving suggestions section below.
Recipe Video
Chef's Notes and Tips
- Use Fresh Ingredients: Whenever possible, use fresh Thai basil, garlic, and chilies. Fresh ingredients will bring out more vibrant flavors compared to dried or pre-chopped options.
- High Heat Cooking: Always cook on high heat for the best results. It helps sear the chicken quickly and keeps the aromatics like garlic and chili crisp. Fast stir-frying also preserves texture and prevents the chicken from overcooking, which can happen easily if cooked too long on lower heat.
- Advance Preparation: Make things easier by prepping your ingredients ahead of time. Chop your shallots, garlic, Thai red chili, and basil leaves before you start cooking. Have your sauces and spices measured out and ready to go. This way, everything’s within reach when you need it, and you can focus on the quick cooking process without any interruptions.
- Spice to Taste: Thai Basil Chicken is famous for its heat, but you can easily control the spice level. Start with a small amount of Thai red chili and adjust as you cook. If you prefer milder heat, simply use less chili.
- Avoid Overcooking Chicken: Chicken can go from perfectly juicy to dry in no time, so keep an eye on it. Overcooking will make it tough, but stopping at the right moment keeps it tender and juicy, which is exactly what you want.
- Late Addition of Basil: To get that bright, fresh basil flavor, add the leaves at the very end. Basil wilts quickly, so cook it just until it softens but still keeps its fresh aroma.
- Adjusting Saltiness: Both fish sauce and soy sauce add saltiness to the dish. If you're watching your sodium intake, you can use low-sodium soy sauce or simply reduce the amount of salt you add.
- Adding Crunch: For extra texture, you can toss in some toasted cashews or peanuts just before serving. They add a nice satisfying crunch that complements the flavors perfectly.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
This quick and easy Thai Basil Chicken pairs perfectly with a variety of sides. Here are some of my favorites to enjoy with it:
- Rice Dishes: Jasmine rice is my go-to for this dish, but you can also serve it with basmati, coconut, brown, or white rice. The fragrant rice really complements the bold flavors of the chicken.
- Tom Kha Soup: For an authentic Thai meal, you can add a bowl of Tom Kha Soup on the side. The creamy coconut broth and aromatic herbs really elevate the dining experience.
- Sunny Side Up Eggs: If you love eggs, try topping your Thai Basil Chicken with a sunny side up egg. The runny yolk adds richness and an extra layer of flavor and texture that’s just delicious.
- Sautéed Vegetables: For a healthy side, you can sauté broccoli, asparagus, bok choy, green beans, or snap peas. They add a fresh, crisp twist that goes well with the savory chicken.
- Cucumber Salad: A simple cucumber salad makes a great side if you want something cool and refreshing.
- Spring Rolls: You can serve crispy spring rolls as an appetizer or on the side. The crunchy texture pairs well with the tender chicken.
Storage Suggestions
Thai Basil Chicken tastes amazing straight out of the wok when the flavors and spiciness are at their best. I definitely recommend enjoying it fresh. But if you have leftovers, no worries—you can store them in an airtight container in the fridge for up to 2 days.
Reheating: When you're ready to enjoy it again, reheat the chicken in a pan over medium heat with a little bit of water to keep it from drying out. Stir occasionally until heated through, and it’ll taste just as flavorful!
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