Quick Thai Basil Chicken (Pad Gai Krapow)

Quick Thai Basil Chicken (Pad Gai Krapow)

This easy, 25-minute recipe packs a punch with savory, spicy, and aromatic flavors. Ground chicken is sautéed with garlic, chilies, and Thai basil, then tossed in a deliciously tangy sauce.

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Course: Main Course

Cuisine: Asian

Keyword: Thai Basil Chicken (Pad Gai Krapow)

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 244kcal

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

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