Quick Thai Basil Chicken (Pad Gai Krapow)

Quick Thai Basil Chicken (Pad Gai Krapow)

Craving something packed with bold flavors but short on time?

This 20-minute Thai Basil Chicken is your answer!

With a perfect balance of spicy, salty, and sweet, this quick and easy dish brings the authentic taste of Thailand to your table without the fuss.

No need to head out to a restaurant when you can make this irresistible dish right in your own kitchen!

For Thai Basil Chicken

• Ground Chicken – This is the base of the dish. You can use either chicken breasts or thighs, depending on your preference for lean or dark meat.
• Garlic – Fresh garlic adds a punch of flavor and fragrance that is key to the dish.
• Green Chilies – These bring heat, but not overpowering. Adjust based on your spice tolerance.
• Onions/Shallots – Adds sweetness and depth to the stir-fry.
• Thai Basil (or Regular Basil) – The star ingredient, providing that distinct peppery, aromatic flavor that defines Pad Gai Krapow.
• Red Chili – Adds a bit of extra heat and color to the dish.

For the Sauce

• Light Soy Sauce – This brings saltiness and umami to the dish. Choose gluten-free if needed.
• Dark Soy Sauce – Adds a rich color and deeper flavor. Opt for low-sodium if possible.
• Maple Syrup (or Honey) – A touch of sweetness to balance the salty and spicy elements.
• Sriracha or Garlic Chili Sauce – Adds spiciness and a bit of tang to the sauce.
• Oyster Sauce – Brings a savory depth to the dish.
• Fish Sauce – Adds a unique umami flavor that is key to many Thai dishes.

For Serving

• Rice – Serve the Thai Basil Chicken over steamed rice to make it a complete meal.
• Green Onion – For garnish and a fresh, mild onion flavor.
• Extra Basil Leaves – More basil for a fresh touch.
• Sesame Seeds – Optional for garnish and a light crunch.
• Prawn Crackers – Serve as a fun, crispy side.
• Fried Eggs – Optional but highly recommended for added richness and texture.

Quick Thai Basil Chicken (Pad Gai Krapow)

Craving something packed with bold flavors but short on time? This 20-minute Thai Basil Chicken (Pad Gai Krapow) is your answer! With a perfect balance of spicy, salty, and sweet, this quick and easy dish brings the authentic taste of Thailand to your table without the fuss.

Print Pin

Course: Main Course

Cuisine: Asian

Keyword: Thai Basil Chicken (Pad Gai Krapow)

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 2 servings

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Ingredients:

For the Stir-Fry:

• ½ cup diced brown onion or chopped shallots
• 8 oz ground chicken
• 5 garlic cloves, minced
• ½ cup Thai basil (or regular basil)
• 1 medium red chili, chopped
• 1 medium mild green pepper, chopped
• Avocado oil (for cooking)

For the Sauce:

• 1 tablespoon light soy sauce (use gluten-free if needed)
• 1 tablespoon dark soy sauce (low sodium, gluten-free if needed)
• 1 tablespoon maple syrup or 2 teaspoons liquid honey
• 1 teaspoon garlic chili sauce or sriracha (adjust to taste)
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce

For Serving:

• 1 cup uncooked rice
• 2-3 stalks green onions (for garnish)
• Extra basil leaves
• Sesame seeds
• Prawn crackers
• 2 fried eggs (optional)

 

Instructions:

1. Prepare the Ingredients: Mince the garlic and chop the green chilies and onions. Set aside.
2. Cook the Stir-Fry: Heat some avocado oil in a wok or non-stick pan over medium-high heat. Add the onions (or shallots) and sauté for a few minutes until softened. Then add the garlic and green chili and cook for about 30 seconds until fragrant.  
3. Add the Chicken: Add the ground chicken to the pan and cook until browned, ensuring it stays juicy without overcooking.
4. Prepare the Sauce: Stir in the soy sauces, maple syrup, garlic chili sauce (or sriracha), oyster sauce, and fish sauce. Add the red chili and Thai basil, stirring until the basil wilts and the sauce is absorbed. If the mixture gets too dry, you can add a little water to create more sauce.
5. Serve: Serve the Thai basil chicken over steamed rice, and top with a fried egg, prawn crackers, and a sprinkle of sesame seeds. Garnish with extra basil and chopped green onions.  

Notes:

• Storage: Leftovers can be refrigerated for 2-3 days.
• Reheating: Reheat in a skillet with a bit of vegetable or meat broth or water to prevent the sauce from becoming too dry.
• Hot Sauce Options: You can also use other hot sauces like Valentina or Frank's Red Hot if you don't have garlic chili sauce or sriracha.

 

Nutrition

Calories: 245 kcal | Carbohydrates: 18g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g
Cholesterol: 98mg | Sodium: 2228mg | Potassium: 791mg | Fiber: 2g | Sugar: 10g | Vitamin A: 334 IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 2mg

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1. Can I substitute regular basil for Thai basil?

If you can’t find Thai basil, regular basil will work, but it won’t have the same distinct peppery flavor. Thai basil is what gives this dish its signature taste, so if you can get it, it’s definitely worth using!

2. What can I use instead of bird’s eye chilies?

If bird’s eye chilies are hard to find, serrano or jalapeño chilies will do just fine. These are milder but still provide a nice kick. Just adjust the amount based on how spicy you want the dish to be.

3. Can I make this dish vegetarian?

Yes! Swap the ground chicken with tofu, tempeh, or even a mix of your favorite vegetables for a hearty vegetarian version. Just be sure to use vegetarian oyster sauce and substitute the fish sauce with a plant-based alternative.

4. How can I make this dish less spicy?

To reduce the heat, use fewer chilies, or remove the seeds from the chilies before chopping. If you’re sensitive to spice, feel free to skip the chilies altogether!

5. Is it okay to use a different type of soy sauce?

You can substitute light soy sauce with tamari for a gluten-free option, and if you only have dark soy sauce, just be sure to use less since it’s thicker and saltier than light soy sauce.