There’s something strangely comforting about that first hit of garlic and chili oil rising from a hot wok the kind of smell that tells you dinner’s about to hit hard. If you’ve been craving fast, flavor‑loaded Asian cooking without the takeout regret, this Thai Basil Chicken recipe might be your new go-to. Simple, spicy, and unapologetically bold, this dish turns a few humble ingredients into one of Thailand’s most beloved chicken dishes recipes.
At its core, this stir-fry is the delicious chaos of sweet, savory, and fiery heat all wrapped up in the perfume of fresh Thai basil. Whether you call it Pad Krapow Gai or just “that amazing spicy chicken thing,” you’ll quickly realize why this meal pops up on every serious list of must-try Thai basil recipes.
Table of Contents
Essential Ingredients & Tools for Thai Basil Chicken Recipe
Before you heat up that pan, let’s pause. Because here’s the thing the Thai Basil Chicken recipe doesn’t tolerate substitutions lightly. Sure, you can technically toss in any basil, fry it with some chicken, and hope for the best. But if you want that unmistakable punch the fiery aroma that makes you feel like you’re standing next to a street vendor in Bangkok then you’ve got to play it right.
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Thai Basil Chicken Recipe – Easy, Spicy, 20-Minute Dinner
- Total Time: 20 minutes
- Yield: 4
Description
This Thai Basil Chicken Recipe (Pad Krapow Gai) is bold, spicy, and packed with fragrant Thai basil, garlic, and chilies. Stir-fried in a savory-sweet sauce and served over jasmine rice, it’s the ultimate 20-minute weeknight dinner. Whether you’re craving street-style heat or just want something wildly flavorful and fast, this dish delivers big taste with minimal fuss.
Ingredients
Instructions
- Heat vegetable oil in a large pan or wok over medium-high heat.
- Add minced garlic and shallots, and sauté until fragrant, about 1 minute.
- Add sliced chicken thighs to the pan and cook until browned on all sides, about 5-7 minutes.
- Stir in the sliced red chili and bell pepper, and cook for another 2-3 minutes.
- In a small bowl, mix oyster sauce, soy sauce, fish sauce, sugar, and chicken broth. Pour this sauce over the chicken and vegetables in the pan.
- Stir well to combine and let it simmer for 2-3 minutes.
- Add fresh basil leaves to the pan and gently toss until the leaves are wilted.
- Taste and adjust seasoning with salt and pepper if needed.
- Remove from heat and serve hot over steamed jasmine rice.
Notes
- Thai Basil Chicken, also known as Pad Krapow Gai, is a popular Thai dish known for its spicy, savory, and aromatic flavors.
- The key to this dish is using fresh basil leaves, which provide a unique fragrance and taste.
- Customize the spiciness of the dish by adjusting the amount of chili used.
- This dish is quick and easy to make, perfect for a flavorful weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Cuisine: Thai / Asian
Nutrition
- Calories: 320kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
What You Actually Need (and Why)
- Chicken – Ground chicken is classic in most chicken basil recipes, but listen: I’ve used thinly sliced thighs more than once and arguably liked it better. Juicier, richer but it’s a messier cook. Breast? You can use it. But blink and it’s dry.
- Thai Basil – This is non-negotiable… or, okay, semi-negotiable. The stuff with purple stems and that slightly clove-like edge that’s what you’re after. If your grocery store only stocks sweet basil, just know you’re making a different dish. Still good? Maybe. Still Thai Basil Chicken Recipe? Nah.
- Garlic + Chilies – Smash them. Don’t mince, don’t slice smash. It wakes up the oil and adds that unmistakable base heat. BiMaking the Thai Basil Chicken Recipe Your Own (Without Ruining It)
The beauty of the Thai Basil Chicken Recipe is that it’s wildly forgiving — as long as you respect the balance. Sweet, spicy, savory, herbal. That’s your map. The tweaks? Totally up to you. Whether you’re working with limited ingredients or just want to stretch the flavors, here’s how to bend the rules without breaking the dish.
Swaps That Actually Work
Meat Matters – Ground chicken is the classic move, but ground pork brings extra richness. Want leaner? Go for chicken breast, chopped fine. Want drama? Try thin-sliced steak. You’re still honoring the spirit of this basil chicken masterpiece.
No Thai Basil? – Look, the Thai Basil Chicken Recipe wants Thai basil. But life’s messy. If you only have sweet basil, up the garlic and chili to compensate. Holy basil (if you find it) leans more medicinal and peppery — excellent if you like extra edge.
Plant-Based Pivot – Firm tofu, crumbled like ground meat, surprisingly slaps in this dish. Use mushroom-based oyster sauce, and keep the heat. It’s still one of the best vegetarian Asian dishes I’ve ever thrown together.
Serving Ideas That Hit Hard
Fried Egg (Kai Dao) – Crispy edges, soft yolk. Place it right on top of your finished dish. Once the yolk breaks and runs into the stir-fry? Game over. You’ll understand why it’s a staple in almost every Thai street version of this Thai Basil Chicken Recipe.
Rice Rules – Jasmine rice wins. Period. It soaks up the sauce, balances the fire, and makes the whole plate complete. Sticky rice? Not traditional for this one — but hey, no judgment.
H3: Can I make Thai Basil Chicken ahead of time?
Absolutely — but here’s the trick. Cook the meat and sauce together, without adding the basil. When reheating, toss in fresh Thai basil just before serving. It keeps the herbal punch alive. That’s the move if you’re meal-prepping your favorite chicken dishes recipes for the week.rd’s eye chilies are ideal, but if you’re spice-sensitive, don’t panic fresnos or jalapeños work. - The Sauce Squad – Soy sauce, fish sauce, oyster sauce, a pinch of sugar. No need to overthink it. This combo gives you salty, sweet, savory, umami the full set.
- Rice – Jasmine, if you’re doing it right. It’s not just a side, it’s your sauce sponge.
Tools Worth Having (or Faking)
- Wok – Yes, ideally. But if you don’t have one, a big skillet on high heat will survive. Just move fast hesitation here leads to steamed chicken instead of seared.
- Mortar & Pestle – Look, I use it maybe twice a year, and this is one of those times. If you’re not crushing garlic/chili paste the old-school way, at least pretend you are. Food processor or heavy knife works in a pinch.
Can I use regular basil instead of Thai basil?
Short answer: You can. Long answer: You’ll notice the difference it’s milder, more Italian than Southeast Asian. If you’re making do, throw in a little extra chili or garlic to bring some of that edge back.
Mastering the Thai Basil Chicken Recipe: Real Flavor in Real Time
Cooking this Thai Basil Chicken Recipe isn’t about following rules it’s about learning to trust heat, scent, and speed. The moment garlic hits hot oil, it’s game on. You’re chasing intensity, not elegance. And the best part? It’s done in under 20 minutes. Let’s walk through it like you’re actually in the kitchen pan hot, senses on.
Step 1: Smash the Aromatics (Don’t Overthink It)
Start by pounding 4 cloves of garlic and 3 bird’s eye chilies not minced, smashed. This is the emotional base of every proper Thai Basil Chicken Recipe intense, almost aggressive flavor. Toss it into a tablespoon of hot oil in a wok or heavy skillet. Stir fast. You’re building heat, not burning.
This is the moment where Asian cooking feels alive loud, fragrant, slightly chaotic.
Step 2: Add the Chicken (and Commit)
Immediately add 1 pound of ground chicken. Break it apart quickly. You want golden bits, not steamed sadness. This is where the “chicken” in your basil chicken needs to step up. Season with a pinch of salt. Keep moving it around. You’ll see it turn from pale to purpose.
By now, the room should smell like a street-side vendor in Bangkok that’s how you know your Thai Basil Chicken Recipe is on track.
Step 3: Bring in the Sauce (But Fast)
In a small bowl, mix:
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1½ tsp fish sauce
- 1 tsp sugar
- Optional: splash of dark soy for depth
Pour it over your chicken. Stir like you mean it. The sauce should cling, not pool. Every piece should be lacquered in that dark, glossy glaze that makes this dish addictive. At this point, the sauce basically is the soul of your Thai Basil Chicken Recipe.
Step 4: Basil Time (Don’t Be Shy)
Kill the heat. Now add 1 big handful (a full cup) of fresh Thai basil. Toss it in and fold gently until it just wilts. The smell is unreal herbal, peppery, unmistakably Thai.
This is what separates this from every other chicken dishes recipe you’ve made before. The basil isn’t garnish it’s the flavor finale.
Can I make this Thai Basil Chicken Recipe vegetarian?
Yes, and it still slaps. Swap the chicken for crumbled tofu or tempeh. Use mushroom-based oyster sauce or just go heavier on soy + garlic. You’ll still get that hit of heat and herb, especially if you don’t skimp on fresh Thai basil.
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Making the Thai Basil Chicken Recipe Your Own (Without Ruining It)
The beauty of the Thai Basil Chicken Recipe is that it’s wildly forgiving as long as you respect the balance. Sweet, spicy, savory, herbal. That’s your map. The tweaks? Totally up to you. Whether you’re working with limited ingredients or just want to stretch the flavors, here’s how to bend the rules without breaking the dish.
Swaps That Actually Work
- Meat Matters – Ground chicken is the classic move, but ground pork brings extra richness. Want leaner? Go for chicken breast, chopped fine. Want drama? Try thin-sliced steak. You’re still honoring the spirit of this basil chicken masterpiece.
- No Thai Basil? – Look, the Thai Basil Chicken Recipe wants Thai basil. But life’s messy. If you only have sweet basil, up the garlic and chili to compensate. Holy basil (if you find it) leans more medicinal and peppery excellent if you like extra edge.
- Plant-Based Pivot – Firm tofu, crumbled like ground meat, surprisingly slaps in this dish. Use mushroom-based oyster sauce, and keep the heat. It’s still one of the best vegetarian Asian dishes I’ve ever thrown together.
Serving Ideas That Hit Hard
- Fried Egg (Kai Dao) – Crispy edges, soft yolk. Place it right on top of your finished dish. Once the yolk breaks and runs into the stir-fry? Game over. You’ll understand why it’s a staple in almost every Thai street version of this Thai Basil Chicken Recipe.
- Rice Rules – Jasmine rice wins. Period. It soaks up the sauce, balances the fire, and makes the whole plate complete. Sticky rice? Not traditional for this one but hey, no judgment.
Can I make Thai Basil Chicken ahead of time?
Absolutely but here’s the trick. Cook the meat and sauce together, without adding the basil. When reheating, toss in fresh Thai basil just before serving. It keeps the herbal punch alive. That’s the move if you’re meal-prepping your favorite chicken dishes recipes for the week.
Nutrition, FAQ & Related Chicken Basil Recipes You’ll Want Next
Once you’ve nailed the Thai Basil Chicken Recipe, chances are high you’ll want it again or something like it with a twist. Whether you’re counting macros or just obsessing over your next Asian cooking experiment, this section’s for you.
Nutritional Breakdown (Per Serving)
Here’s a rough estimate based on 4 servings using ground chicken thigh and standard sauce ratios:
- Calories: 320
- Protein: 24g
- Fat: 18g
- Carbs: 12g
- Sodium: ~900mg (depends on sauce brands)
Not bad for something that punches this much flavor. Add a fried egg and rice? You’re closer to 550–600 calories and totally worth it.
Related Chicken Dishes Recipes to Try Next
Once the Thai Basil Chicken Recipe becomes a regular in your rotation, here’s what else to add to your “flavor bomb” lineup:
- Try this fiery and quick Black Pepper Chicken Recipe perfect if you love a peppery bite and crave bold stir-fry flavor.
- For a richer, earthier take, the Mushroom Chicken Recipe delivers deep umami with every bite.
- Looking for something cozy and comforting? This Garlic Butter Chicken and Potatoes Skillet is crispy-edged, buttery, and perfect for cold nights.
- Or keep things casual with these melty Cheesy Garlic Chicken Wraps ideal for quick lunches or leftover transformations.
- Craving a twist? Try a version of the Thai Basil Chicken Recipe with ground turkey, or serve it lettuce wrap–style for something lighter.
Final Thoughts: Why the Thai Basil Chicken Recipe Hits So Hard
There’s a reason the Thai Basil Chicken Recipe keeps coming back into kitchens around the world. It’s not just fast it’s honest food. Big flavor, simple moves, no fluff. You get all the intensity of classic Asian dishes without needing specialty gear or culinary school chops.
Whether you’re craving comfort or just something that feels alive on the plate, this dish delivers. It’s adaptable, satisfying, and let’s be honest kind of addictive.
So next time you’re staring down a pack of ground chicken with no plan, remember: the Thai Basil Chicken Recipe is your ace. And once you’ve made it once? You’ll keep coming back.
A Bit of Thai Context
The Thai Basil Chicken Recipe, known locally as Pad Krapow Gai, is a beloved street food staple in Thailand. It’s known for its bold simplicity: fiery chilies, garlic, and holy basil stir-fried with minced meat. Traditionally served with rice and a fried egg, it’s fast food with soul and national-level flavor status.
Common Thai Basil Chicken Questions (That People Actually Ask)
Is Thai Basil Chicken spicy?
It can be traditionally, yes. But you’re in charge of the chili count. Reduce or substitute with milder peppers and it still works.
What’s the difference between Thai basil and regular basil?
Thai basil has a stronger, spicier flavor with a slight anise edge. Regular (sweet) basil is softer and more floral. Swapping them? You’ll still get a good meal, but it won’t be the same Thai Basil Chicken Recipe flavor profile.
Can I double the recipe for meal prep?
Yes just don’t cook all the basil in advance. Store it separately and mix it in fresh before eating.