Description
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 fresh Thai basil, tossed in a balance of soy sauce, fish sauce, and a touch of sweetness.
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
Instructions
- Heat oil in a wok or large skillet over medium-high heat.
- Add minced garlic and chopped chilies; stir-fry until fragrant.
- Add ground chicken, breaking it up with a spatula; cook until no longer pink.
- Stir in soy sauce, fish sauce, oyster sauce, and sugar; mix well and cook for 2 more minutes.
- Toss in fresh Thai basil leaves; stir quickly until wilted but still vibrant green.
- Remove from heat and serve immediately over steamed jasmine rice.
Notes
- Substitute ground chicken with ground beef for a richer flavor.
- Add sliced bell peppers or onions for extra crunch and color.
- Reduce or remove chilies for a milder dish.
- Add a splash of lime juice before serving for extra depth.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet.
- Use sweet basil if Thai basil is unavailable.
- For vegetarian version, use firm tofu or mushrooms and replace fish sauce with soy sauce.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
