Thai basil chicken (Pad Krapow Gai) is a quick stir-fry with ground chicken, garlic, chilies, and savory sauce. Fresh basil goes in at the end, so it stays green and fragrant.
This one-pan dinner takes about 20 minutes. Serve it over jasmine rice, and adjust the chilies to suit your taste.
Ground chicken, garlic, chilies, and basil tossed in a glossy savory sauce.
Recipe Snapshot
Why You’ll Love This Thai Basil Chicken
- Quick dinner: The chicken cooks fast in one hot pan.
- Easy to adjust: Use fewer chilies for less heat, or swap in ground pork.
- Fresh finish: Add the basil after turning off the heat to keep it green and fragrant.
What Makes Pad Krapow Taste So Good
Pad Krapow is often made with Thai holy basil, which has a peppery taste. This home version uses a savory sauce with oyster sauce, soy, fish sauce, and a little sweet soy. Thai basil or Italian basil can work when holy basil is hard to find.
Ingredients You Will Need
Chicken and Aromatics
- 1 1/2 lb ground chicken (or ground pork)
- 2 tbsp neutral oil (such as avocado or canola)
- 6 cloves garlic (roughly crushed)
- 2 to 4 small Thai bird’s eye or serrano chilies (sliced to taste)
- 1 small shallot (thinly sliced)
- 2 cups fresh basil leaves (Thai holy basil preferred)
Stir-Fry Sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce or tamari
- 1 tsp dark sweet soy sauce (kecap manis)
- 1 tsp fish sauce
- 1 tsp brown sugar
Ingredient Swaps
Use ground pork instead of chicken. If you do not have dark sweet soy, mix 1 teaspoon regular soy sauce with 1 teaspoon molasses or maple syrup. For a shellfish-free option, use vegetarian mushroom stir-fry sauce instead of oyster sauce. Check the labels for allergens.
Kitchen Tools You Need
- Large wok or heavy skillet: A wide pan gives the chicken room to brown.
- Wooden spatula: Break the chicken into small pieces and stir the sauce.
- Small bowl: Mix the sauce before the pan gets hot.
- Instant-read thermometer: Check the chicken reaches 165°F.
Step-by-Step Cooking Instructions
Mix the Sauce and Prepare the Aromatics
Stir the oyster sauce, soy sauce, dark sweet soy, fish sauce, and brown sugar in a small bowl. Crush the garlic and chilies, then slice the shallot. Keep them beside the stove.
Mix the sauce first and keep the crushed aromatics close by.
Cook the Garlic, Chilies, and Shallot
Heat the oil in a large wok or heavy skillet over high heat. Add garlic, chilies, and shallot. Stir for 30 to 45 seconds, until fragrant. Keep them moving so the garlic does not burn.
The aromatics should smell fragrant, not scorched.
Brown and Cook the Chicken
Add the ground chicken and break it into small pieces. Spread it out and let it brown before stirring. Cook until no pink remains. Check the thickest pieces; ground chicken should reach 165°F.
Break the chicken into small pieces and cook it through to 165°F.
Coat the Chicken with Sauce
Pour the sauce around the chicken and toss for about 1 minute. Let it bubble until glossy and coating the meat. If it gets too thick, stir in 1 tablespoon of water.
The sauce should cling to the chicken instead of pooling in the pan.
Fold in Basil and Serve
Turn off the heat. Stir in the basil for about 30 seconds, until the leaves just wilt and stay green. Serve over jasmine rice. Add a fried egg or sliced cucumber if you like.
Stir in the basil off the heat; the leaves should wilt but stay green.
How to Know When Your Stir-Fry Is Ready
- Chicken: No pink remains, and the thickest pieces reach 165°F.
- Sauce: It bubbles briefly and looks glossy as it coats the chicken.
- Basil: The leaves soften but stay green after a short stir off the heat.
Kitchen Tips and Common Mistakes
- Measure before cooking: The pan moves quickly once the oil is hot.
- Use a wide pan: Crowding can make chicken release liquid instead of browning.
- Add basil last: Too much heat can darken the leaves and dull their flavor.
- Adjust the chilies: Start with two, then add more next time if you want more heat.
What to Serve with Thai Basil Chicken
Serve the stir-fry hot over jasmine rice. A fried egg or sliced cucumber also works well alongside it.
How to Store and Reheat
- Refrigerator: Refrigerate leftovers within 2 hours. Keep them covered and use within 3 to 4 days.
- Reheating: Warm in a skillet or microwave until the chicken reaches 165°F.
- Freezer: Freeze cooled portions in a sealed container for up to 2 to 3 months for best quality. The basil may darken after freezing.
Frequently Asked Questions
Is Thai basil chicken very spicy?
It depends on the chilies and how many you use. Start with two and remove the seeds for less heat.
What is the best basil for Pad Krapow?
Holy basil is the classic choice and has a peppery flavor. Thai basil or Italian basil can work when holy basil is not available.
Can I use ground pork instead of chicken?
Yes. Swap in the same amount of ground pork and cook it through.
What can I use instead of oyster sauce?
Use vegetarian mushroom stir-fry sauce for a shellfish-free option. Check the label for allergens.
Can I make the sauce ahead?
Yes. Mix the sauce up to 2 days ahead and keep it covered in the refrigerator. Stir before using.
How should I store leftovers?
Refrigerate within 2 hours and use within 3 to 4 days. Reheat until the chicken reaches 165°F.
Thai Basil Chicken (Pad Krapow Gai)
Ingredients
Chicken and Aromatics
- 1 1/2 lb ground chicken or ground pork
- 2 tbsp neutral cooking oil such as avocado or canola
- 6 cloves garlic roughly crushed
- 2 to 4 small Thai bird’s eye or serrano chilies sliced to taste
- 1 small shallot thinly sliced
- 2 cups fresh basil leaves Thai holy basil preferred
Stir-Fry Sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce or tamari
- 1 tsp dark sweet soy sauce kecap manis
- 1 tsp fish sauce
- 1 tsp brown sugar
Instructions
Mix the sauce and prepare aromatics
Stir the oyster sauce, soy sauce, dark sweet soy, fish sauce, and brown sugar together in a small bowl. Roughly crush the garlic and chilies, then slice the shallot.
Cook the garlic, chilies, and shallot
Heat the oil in a large wok or heavy skillet over high heat. Add the garlic, chilies, and shallot. Stir for 30 to 45 seconds, just until fragrant. Do not let the garlic turn dark brown.
Brown and cook the chicken
Add the ground chicken and break it into small pieces with a spatula. Spread it out and let it brown before stirring. Keep cooking until no pink remains. Check the largest pieces with an instant-read thermometer; ground chicken should reach 165°F.
Coat the chicken with sauce
Pour the sauce around the chicken and toss for about 1 minute. Let it bubble until it looks glossy and coats the meat. If it sticks or gets too thick, stir in 1 tablespoon of water.
Fold in basil and serve
Turn off the heat. Add the basil and stir until the leaves just wilt but stay green, about 30 seconds. Serve hot over jasmine rice. Add a fried egg or sliced cucumber if you like.
Equipment
- Large wok or heavy skillet
- Wooden spatula
- Instant-read thermometer
- Small bowl
Notes
- Measure the ingredients before heating the pan; stir-fries cook quickly.
- Holy basil is traditional and peppery. Thai basil or Italian basil can be used if needed.
- Adjust the chilies to your heat preference.
- Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat the chicken to 165°F.
- Nutrition information is not listed because it has not been calculated.
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