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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.
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Course: Main Course
Cuisine: Asian
Keyword: Thai Basil Chicken (Pad Gai Krapow)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 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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