Thai Basil Chicken (Pad Krapow Gai)
25 min
|
easy
|
high-protein,
lactose-free,
low-fat
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 10 min | 25 min |
Introduction
This Thai basil chicken (pad krapow gai) is a fast, bold, and savory stir-fry loaded with fragrant basil and chili heat.
It’s perfect for a weeknight dinner when you’re craving takeout-style flavor but want something fresher and lighter.
Serve it over hot jasmine rice with a crispy fried egg on top for a comforting, restaurant-style meal at home.
Ingredients (3 servings)
Ingredients for the Sauce
Ingredients for the Stir-Fry
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How to Make Thai Basil Chicken (Pad Krapow Gai)
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Mix the sauce
In a small bowl, whisk together oyster sauce, soy sauce, fish sauce, dark soy sauce, brown sugar, and water. Stir until the sugar dissolves, then set the bowl near the stove.
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Prep the chicken and aromatics
Pat the chicken dry with paper towels and make sure it is sliced into thin bite-size strips. Mince the garlic, slice the chilies and onion, and keep everything in separate piles for quick cooking. Pick the basil leaves from the stems but do not chop them.
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Start the stir-fry
Heat a large wok or deep skillet over medium-high heat, then add the vegetable oil. Add the garlic and chilies and stir-fry until fragrant, about 30 seconds, keeping them moving so they do not burn. Stir in the sliced onion and cook until it just softens, about one minute.
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Cook the chicken
Add the sliced chicken in an even layer and let it sear undisturbed for about one minute. Stir-fry until the chicken is mostly cooked through and no longer pink on the outside.
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Add the sauce
Give the sauce a quick stir, then pour it around the edges of the hot pan. Stir-fry until the chicken is coated and the sauce thickens slightly, about two minutes.
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Wilt the Thai basil
Turn off the heat, then add the Thai basil leaves on top of the chicken. Toss gently until the basil just wilts and releases its fragrance, about 30 to 60 seconds.
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Serve the basil chicken
Serve the Thai basil chicken hot over steamed jasmine rice, making sure some sauce drips onto the rice. Top each bowl with a crispy fried egg if you like a more traditional street-food style meal.
Substitutions
- Thai basil -> sweet basil and fresh mint
- Use mostly sweet basil with a handful of torn fresh mint leaves. This combination gives a similar herbal, slightly anise flavor.
- Chicken thighs -> ground chicken
- Ground chicken works beautifully and is very traditional for pad krapow. It cooks quickly and soaks up the sauce even more.
- Fish sauce -> light soy sauce and a little miso
- For a fish-free version, mix light soy sauce with a spoon of white miso paste. The miso adds deep savory flavor and body.
Tips
- Use real Thai basil if possible
- Thai basil has a peppery, anise note that defines this dish. If you find it, grab extra and freeze the leaves.
- Get the pan very hot
- Preheat the wok until a drop of water sizzles instantly. High heat gives browned edges and that restaurant-style stir-fry taste.
- Do not crowd the chicken
- If your pan is small, cook the chicken in two batches. Crowding steams the meat and prevents good browning.
- Adjust the chili level
- Remove the chili seeds for medium heat or use only one chili. Add a sliced jalapeno if you want milder heat.
- Hold the basil until the very end
- Basil turns black and bitter if cooked too long. Stir it in off the heat so it stays bright and fragrant.
Nutrition Facts *
| Energy | 297 | kcal |
|---|---|---|
| Protein | 31 | g |
| Total Fat | 15 | g |
| Carbohydrates | 6 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My Thai basil chicken came out too salty. How can I fix it?
- Add a splash of water and a pinch of brown sugar, then simmer for a minute. You can also stir in extra sliced chicken or vegetables to balance the seasoning.
- I cannot find Thai basil. Can I still make this recipe?
- Yes, use mostly regular basil plus a little mint, as mentioned above. The flavor changes slightly but still tastes fresh and delicious.
- How do I make this dish less spicy for kids?
- Skip the chilies during cooking, then let adults add sliced chilies at the table. You can also add some sliced red bell pepper for sweetness.
- Why is there liquid in the pan instead of a nice sear on the chicken?
- The chicken was probably too wet or the pan not hot enough. Pat the meat dry, heat the pan longer, and avoid overcrowding.
- Can I make this ahead for meal prep?
- The flavors are best right after cooking, but leftovers keep well. Store in the fridge up to three days and reheat quickly in a hot skillet.
Serving Suggestions
This Thai basil chicken shines with hot jasmine rice and plenty of fresh cucumber slices on the side.
For a street-food style plate, add a crispy fried egg on top and drizzle any extra sauce over the yolk.
Leftover chicken also tastes great tucked into crisp lettuce leaves with lime wedges for a lighter, hands-on lunch.
More pairings:
Reviews
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Lois: Really solid weeknight stir fry, super flavorful and it comes together fast 😊 I tweaked it by swapping half the vegetable oil for a neutral high smoke point oil, then cranking the heat a bit higher so the chicken sears instead of steaming. I also added a squeeze of lime at the end and a tiny splash more water in the sauce to keep the saltiness in check and get a little extra glossy coating. Next time I might double the basil because that fragrance is the best part 🔥
: Love these tweaks, Lois! The lime and a touch more water are great ways to balance the salty sauces and keep things glossy, and doubling the basil is never a bad idea. 😊
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