Ready for a quick, savory, and spicy dinner?
Thai Basil Chicken (Pad Gai Krapow) is your new go-to weeknight meal.
With a handful of pantry staples and just 20 minutes, you can whip up a dish that’s full of vibrant flavors—tender ground chicken, aromatic basil, and a punch of heat.
It’s quick, easy, and packed with all the umami goodness you crave.
Plus, this is the kind of meal that makes your kitchen smell like a Thai restaurant—what’s not to love?
MY OTHER RECIPES
Why You’ll Keep Coming Back to This Recipe
If you love easy dinners that are packed with flavor, you’re going to want to keep this Thai Basil Chicken recipe handy!
It comes together in just 25 minutes and uses simple ingredients like ground chicken, garlic, chilies, Thai basil, and a savory homemade sauce.
I love how much flavor you get without spending a lot of time in the kitchen. It’s spicy, savory, a little sweet, and so delicious served over rice.
Plus, there are plenty of ways to make it your own. Adjust the heat, switch up the protein, or add a few extra veggies for an easy weeknight dinner everyone will enjoy.
For Thai Basil Chicken
- Ground Chicken – I recommend using ground chicken for a quick, easy, and juicy texture. You can also use ground turkey or pork if preferred.
- Garlic – A key ingredient that brings depth and flavor to the dish. Freshly chopped or pressed is best.
- Green Chilies – These add a mild to medium heat depending on your taste. You can use more or less based on your spice preference.
- Red Chili – This adds an extra burst of color and a hint of heat to balance the flavors.
- Thai Basil – The star of the dish! Thai basil has a distinct peppery, slightly sweet flavor that is essential to this dish. If you can’t find Thai basil, regular basil can be a substitute.
- Onion/Shallots – These add a mild sweetness to complement the spiciness of the chilies.
- Avocado Oil – Used for sautéing the aromatics and chicken. It’s a good option for high heat cooking due to its neutral flavor.
For Thai Basil Sauce
- Light Soy Sauce – Provides saltiness and depth of flavor. Use gluten-free soy sauce if needed.
- Dark Soy Sauce – Adds rich color and extra umami flavor. Opt for low-sodium if possible.
- Maple Syrup (or Honey) – Brings a touch of sweetness to balance the saltiness from the soy sauces.
- Garlic Chili Sauce (or Sriracha) – Adds heat and a touch of garlic. You can adjust this based on how spicy you like your food.
- Oyster Sauce – Gives a savory depth and a slight sweetness.
- Fish Sauce – Adds a unique umami and salty flavor that is essential for authentic Thai taste.
For Serving
- Rice – Serve this over steamed rice for a complete meal.
- Green Onions – A fresh garnish to add a slight crunch and freshness.
- Sesame Seeds – For garnish, adding a bit of crunch and flavor.
- Prawn Crackers – Optional, but they add a wonderful crispy texture.
- Fried Eggs – Top your dish with a fried egg for extra richness and flavor.
How to Make Thai Basil Chicken
This Thai Basil Chicken comes together quickly, so I recommend having all of your ingredients chopped and ready before you start cooking.
Prepare the Aromatics
Finely chop the garlic and both types of chilies. This makes the cooking process quick and easy once everything hits the pan.
Sauté the Onion, Garlic, and Chilies
Heat a drizzle of avocado oil in a wok or nonstick pan over medium-high heat. Add the onion or shallots and cook until softened.
Then add the garlic and chilies and cook for about 30 seconds, just until fragrant.
Cook the Chicken
Add the ground chicken and cook until it turns from pink to golden brown.
Make sure to break up the chicken as it cooks, but try not to overcook it. You want it cooked through while still staying juicy.
Add the Sauce and Basil
Now comes the good part!
Stir in the light soy sauce, dark soy sauce, maple syrup or honey, garlic chili sauce or sriracha, oyster sauce, and fish sauce.
Add the red chili and basil and stir until the basil wilts. If the sauce looks too thick, just add a splash of water to loosen it up.
Serve
Spoon the Thai basil chicken over steamed rice and add your favorite toppings.
We love adding green onions, extra basil, sesame seeds, and a fried egg. Prawn crackers are also a great addition if you want a little crunch!
Thai Basil Chicken Variations
You’re going to love how easy this recipe is to customize. Here are a few simple ways to switch it up.
Change the protein. Feel free to use ground turkey or pork instead of ground chicken. Both work well in this recipe.
Make it less spicy. Use fewer chilies or remove the seeds before chopping. You can also reduce the amount of garlic chili sauce or sriracha.
Make it extra spicy. If you love heat, add a few more chilies or a little extra hot sauce.
Add more vegetables. Bell peppers, snap peas, and baby corn are all delicious additions. Just cook them with the chicken until they’re tender and still have a little crunch.
Use regular basil. Thai basil gives this dish its classic flavor, but regular basil works too if that’s what you have on hand.
Expert Tips
Have everything ready first. This recipe cooks quickly, so chop the garlic, chilies, onion, and basil before you start.
Don’t overcook the chicken. Cook it until it’s no longer pink and starting to turn golden brown. Overcooking can make ground chicken dry.
Keep an eye on the garlic. Garlic only needs about 30 seconds to become fragrant. You don’t want it to burn and turn bitter.
Adjust the heat to your liking. Chilies can vary quite a bit in spice level, so start with less if you’re unsure. You can always add more.
Use Thai basil if you can find it. It gives the dish that distinct peppery, slightly sweet flavor. But regular basil is a perfectly good substitute.
Don’t skip the fried egg! It’s optional, but the rich yolk is so good with the spicy, savory chicken and rice.
Mistakes to Avoid
This is a pretty simple recipe, but a few little things can make a big difference.
Don’t burn the garlic. It cooks quickly, so keep it moving and only cook it until fragrant.
Don’t overcook the chicken. Once it’s cooked through and nicely browned, move on to the sauce.
Don’t go overboard with the chilies. If you’re not sure how spicy your chilies are, start with less. You can always add more heat later.
Don’t skip the basil. It’s what gives this dish its signature flavor. Thai basil is best, but regular basil works if needed.
Don’t worry if the sauce looks thick. A small splash of water will loosen it up and help coat the chicken.
How to Store Thai Basil Chicken
Have leftovers? No problem!
Store the Thai basil chicken in an airtight container in the refrigerator for up to 2–3 days.
When you’re ready to reheat it, warm it in a skillet with a little water or broth if it looks dry. This helps bring the sauce back to life without drying out the chicken.
For the best texture, I recommend storing the chicken and rice separately if you can.
How to Serve Thai Basil Chicken
The easiest way to serve this Thai Basil Chicken is over a bowl of warm, steamed rice.
Then add your favorite toppings. Green onions and fresh basil add a little freshness, while sesame seeds give you a bit of crunch.
For a more filling meal, add a fried egg on top. The creamy yolk goes so well with the savory, spicy chicken!
And if you love a little crunch, serve it with prawn crackers on the side.
This is one of those easy dinners that doesn’t need much to make it feel like a complete meal. Just chicken, rice, a few fresh toppings, and you’re ready to eat!
If you loved this rceipe, you’ll want to try these reader-favorite recipes next!
Green Chile Chicken Enchilada Casserole
Cracker Barrel-Style Chicken and Dumplings
They’re just as comforting, flavorful, and easy to make for any weeknight dinner.
Quick Thai Basil Chicken (Pad Gai Krapow)
Ingredients
For the Stir Fry:
- ½ cup diced brown onion or roughly chopped shallots
- 8 oz ground chicken
- 5 cloves garlic, finely chopped or pressed
- ½ cup Thai basil (or regular basil)
- 1 medium red chili, roughly chopped
- 1 medium mild green chili, chopped
- Avocado oil (for cooking)
For the Sauce:
- 1 tbsp light soy sauce (gluten-free if needed)
- 1 tbsp dark soy sauce (low-sodium if possible, gluten-free if needed)
- 1 tbsp maple syrup (or 2 teaspoons liquid honey)
- 1 tsp garlic chili sauce or sriracha (or any other hot sauce)
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
For Serving:
- 1 cup uncooked rice (to serve)
- 2-3 stalks of green onions (for garnish)
- Extra basil leaves (for garnish)
- Sesame seeds (optional)
- Prawn crackers (optional)
- 2 fried eggs (optional)
Instructions
- Prepare the Aromatics: Finely chop the garlic and both types of chilies.
- Sauté the Base: Heat a drizzle of avocado oil in a wok or nonstick pan over medium-high heat. Add the onions (or shallots) and sauté for a few minutes until softened. Then, add the garlic and chilies, cooking for an additional 30 seconds until fragrant.
- Cook the Chicken: Add the ground chicken to the pan. Cook until it turns from pink to golden brown, ensuring it stays juicy. Avoid overcooking.
- Add the Sauce and Basil: Stir in the sauce ingredients: light soy sauce, dark soy sauce, maple syrup (or honey), garlic chili sauce (or sriracha), oyster sauce, and fish sauce. Add the chopped red chili and basil. Stir until the basil wilts, maintaining its vibrant color. If the sauce seems too thick, add a splash of water for more liquid.
- Serve: Serve the Thai basil chicken over steamed rice. Garnish with green onions, more basil, sesame seeds, and a fried egg on top. Add prawn crackers for a crunchy, savory touch.
Notes
- Storage: Store leftovers in the fridge for up to 2-3 days.
- Reheating: To reheat, warm the dish in a skillet with a little broth or water if it becomes too dry.
- Hot Sauce Options: For the hot sauce, you can substitute with other options like Valentina or Frank's Red Hot.
- Nutrition: This recipe has an estimated 245 kcal per serving without rice or egg.
Nutrition
- Can I use regular basil instead of Thai basil?
Yep, you can! While Thai basil has that distinct peppery flavor, regular basil still brings a nice, aromatic punch. It’s not quite the same, but it’ll still taste great. - How can I adjust the spice level to suit my taste?
Spice level, totally customizable! If you like it mild, remove the seeds from your chilies or use fewer. Want more heat? Throw in a few extra chilies and turn up the heat! - Is fish sauce absolutely necessary for the dish?
Fish sauce gives the dish that classic umami kick, but if you don’t have any, don’t sweat it. You can substitute with a bit more soy sauce or even a splash of Worcestershire sauce for a similar savory vibe. - Can I add more veggies to the stir-fry?
Of course! Go wild with your veggies. Try bell peppers, snap peas, or baby corn for added crunch. Just toss them in with the chicken and cook until they’re tender and vibrant. - How do I avoid overcooking the chicken and making it dry?
Great question! To keep your chicken juicy, just cook it until it’s no longer pink. You don’t want to overdo it. Ground chicken thighs work even better if you want extra tenderness!
