Name: Thai Basil Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 lb ground chicken; 1 cup fresh Thai basil leaves; 4 garlic cloves, minced; 3-5 Thai bird’s eye chilies, chopped (or serrano/jalapeño); 2 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp oyster sauce; 1 tsp sugar (palm sugar preferred); 2 tbsp cooking oil (vegetable or canola); Optional: 1/2 cup sliced onions or bell peppers

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Thai Basil Chicken, or Pad Krapow Gai, is a quick and flavorful stir-fry dish bursting with savory, spicy, and aromatic flavors. Ground chicken is cooked with garlic, chilies, and plenty of fresh Thai basil, then tossed in a perfect balance of soy sauce, fish sauce, and a touch of sweetness. It’s a vibrant, satisfying meal I love making on busy nights. Thai Basil Chicken

Why You’ll Love This Recipe

I love this recipe because it comes together so fast and packs a punch of authentic Thai flavors without needing complicated ingredients. The combination of fragrant basil and spicy chilies makes each bite exciting. It’s versatile too—great for a quick dinner and pairs beautifully with steamed jasmine rice or a fried egg on top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground chicken
Fresh Thai basil leaves
Garlic cloves
Fresh Thai bird’s eye chilies (or substitute with serrano or jalapeño)
Soy sauce
Fish sauce
Oyster sauce
Sugar (palm sugar if available)
Cooking oil (vegetable or canola)
Optional: sliced onions or bell peppers

Directions

Heat oil in a wok or large skillet over medium-high heat.
Add minced garlic and chopped chilies, stir-fry until fragrant.
Add the ground chicken, breaking it up with a spatula, and cook until no longer pink.
Stir in soy sauce, fish sauce, oyster sauce, and sugar. Mix well to combine and cook for another 2 minutes.
Toss in the fresh Thai basil leaves and stir quickly until they wilt but remain vibrant green.
Remove from heat and serve immediately over steamed jasmine rice.

Servings and Timing

This recipe serves 3 to 4 people. It takes about 10 minutes to prepare and 10 minutes to cook, making it a perfect choice for a quick, flavorful weeknight dinner.

Variations

I sometimes like to swap ground chicken for ground beef for a richer taste. Adding sliced bell peppers or onions gives extra crunch and color. For a milder version, I reduce the amount of chili or remove the seeds. If I want more depth, I add a splash of lime juice before serving.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently in a skillet to maintain the flavors and prevent the basil from turning bitter. Avoid microwaving too long as it can make the chicken dry.

FAQs

What can I substitute for Thai basil?

If I can’t find Thai basil, I use sweet basil as a substitute. While it’s not quite the same, it still adds a nice fresh aroma.

Is Thai Basil Chicken spicy?

It depends on how many chilies I add. Bird’s eye chilies are quite hot, but I adjust the heat according to my preference or leave them out for a milder dish.

Can I make this recipe vegetarian?

Yes, I replace ground chicken with firm tofu or mushrooms and use soy sauce instead of fish sauce to keep it vegetarian-friendly.

What should I serve with Thai Basil Chicken?

I usually serve it with steamed jasmine rice or sticky rice and sometimes top it with a fried egg for extra richness.

Can I freeze Thai Basil Chicken?

I don’t recommend freezing this dish because the texture of the basil and the chicken changes when thawed, but the cooked chicken alone can be frozen for up to a month.

Conclusion

Thai Basil Chicken is one of my favorite quick meals because it’s easy, packed with flavor, and adaptable to what I have on hand. The fresh basil and spicy kick make every bite delicious, and I always find myself coming back to this recipe when I want something comforting yet exciting.