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If you love bold flavors and fast dinners, this Thai basil chicken is about to be your new go-to. Juicy ground chicken, fragrant basil, and a punchy, savory sauce all come together in minutes.
I first made this dish because I was craving takeout but short on time and everything came together in a flash—since then it has become my weeknight hero recipe.
Ingredients
- Ground chicken: brings protein and juicy texture and try to choose the freshest you can find
- Brown onion or shallot: brings base flavor and sweetness pick firm bulbs with no soft spots
- Thai basil or regular basil: injects signature aroma use bright unblemished leaves
- Garlic cloves: give pungency and authentic taste always choose plump cloves
- Red chili: for fragrant heat select one with glossy skin
- Mild green pepper: offers a milder heat and color look for a crisp pepper
- Avocado oil: for high heat and neutral flavor
- Light soy sauce: balances saltiness opt for gluten free if you need
- Dark soy sauce: delivers color and deep umami look for low sodium varieties
- Maple syrup or honey: gives the right balance of sweetness raw honey works beautifully
- Garlic chili sauce or sriracha: builds heat adjust to your taste
- Oyster sauce: gives signature Thai depth seek out reputable brands
- Fish sauce: packs in classic umami look for clear golden versions
- Rice: is the perfect fluffy base jasmine rice is particularly aromatic
- Green onions: add crunch look for tight green stalks
- Sesame seeds: for a nutty pop
- Prawn crackers: add crunch and a special touch
- Fried eggs: crown everything with creaminess
Instructions
- Prep the Aromatics:
- Finely chop the garlic and green chilies or use a garlic press for the garlic if you like. This gives a head start on their release of flavor.
- Sauté Onions and Base:
- Pour a good slick of avocado oil into a nonstick pan or wok set over medium high heat. Add the diced onion or shallots and stir until they are soft and beginning to turn golden around the edges—this takes about three minutes and forms the sweet foundation.
- Add Garlic and Green Chili:
- Toss in the chopped garlic and green chili. Sauté for about thirty seconds so the aroma fills your kitchen and you can really smell the fragrance.
- Brown the Chicken:
- Add the ground chicken straight into your pan. Use a wooden spoon to break it up well. Cook until the meat has just turned white and is no longer pink. Stir often but do not overdo it so the chicken keeps its juices.
- Sauce Time:
- Pour in the light soy sauce, dark soy sauce, maple syrup or honey, garlic chili sauce or sriracha, oyster sauce, and fish sauce along with the chopped red chili. Stir well to fully coat the chicken and let the flavors mingle for a minute.
- Add the Basil:
- Tear or roughly chop the Thai basil then scatter it in. Gently stir until it barely wilts and stays bright green. This is the key part for that signature Thai taste.
- Adjust the Sauce:
- If your pan seems dry drizzle in a splash of water to loosen things up and create more sauce.
- Serve It Up:
- Spoon everything over hot steamed rice. Top with a just fried egg so the yolk runs into the chicken. Sprinkle sliced green onions more basil and a scatter of sesame seeds over. Crunch up a few prawn crackers on the side for that irresistible extra bite.
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My absolute favorite part of this recipe is the Thai basil. It lifts the whole dish with its bright spicy edge and if you have ever grown it in a pot you know that the scent when you pluck the leaves fresh makes the cooking feel extra special. For my family there is an unspoken rule—whoever helps with the basil gets to taste test first.
Storage Tips
Keep leftovers in a tightly sealed container in the fridge for two to three days. Reheat gently on the stove with a splash of water to keep the chicken moist. If you plan ahead and store the rice separately it will hold its texture even better for lunch the next day.
Ingredient Substitutions
You can use ground turkey pork or even finely chopped tofu instead of chicken. If Thai basil is hard to find regular sweet basil works though the flavor is slightly different. For a gluten free version use tamari and a gluten free oyster sauce.
Serving Suggestions
A squeeze of lime over the top brightens the dish. Swap prawn crackers for crispy shallots or roasted peanuts for crunch. If you are serving family style set out extra chili sauce and basil so everyone can customize their plate.
Cultural Notes
Pad Gai Krapow is a staple of Thai street food especially around lunchtime. Traditionally it is always topped with a runny fried egg and served blazing hot over rice. It is loved for its balance of salty sweet savory and spicy—it is considered comfort food by many in Thailand.
Seasonal Adaptations
Opt for regular basil in winter when Thai basil is tough to find. Swap in sliced snap peas bell pepper or even spinach in early spring. In summer add a few halved cherry tomatoes for juicy color. For a lighter spring version I sometimes spoon the chicken over steamed spiralized zucchini instead of rice which adds extra veg and freshness. Do not be afraid to flex the veggies with the seasons—it keeps things interesting and the base flavors play well with almost anything.
Success Stories
This recipe converted my partner to loving spicy food after years of skepticism. When I took leftovers to work my coworkers immediately wanted the recipe. There is something about the umami packed sauce that wins even picky eaters over and it always impresses at potlucks.
Freezer Meal Conversion
This dish freezes better without the egg or rice included. Cool the chicken mixture completely and portion into freezer containers. Thaw overnight in the fridge and warm gently on the stove adding the garnishes after reheating. Rice and eggs are best made fresh.
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Enjoy this quick and flavorful Thai basil chicken any night of the week. It is sure to become a family favorite.
Frequently Asked Questions
- → What type of basil works best?
Thai basil is ideal for its peppery, anise flavor, but regular basil can be used if unavailable.
- → Can I use another protein instead of chicken?
Yes, ground turkey or pork also work well, maintaining the dish's texture and flavor.
- → How spicy is this dish?
The heat level depends on your chilies and sauce. Adjust to taste for your preferred spiciness.
- → What should I serve alongside?
Steamed rice, a fried egg, fresh basil, and prawn crackers add depth and texture to this meal.
- → Are there gluten-free options?
Use gluten-free soy sauces and check the oyster and fish sauces for gluten content before using.
- → Can this be made ahead?
Yes, it reheats well. Keep rice and chicken separate for best texture when serving later.