Thai Basil Chicken Recipe

This Thai Basil Chicken is a quick ground chicken stir-fry made with garlic, bird’s eye chiles, a savory-sweet sauce, and plenty of fresh basil. Inspired by pad krapow gai, it comes together in about 25 minutes and makes an easy weeknight dinner with jasmine rice and a crispy fried egg.

Why You'll Love This Flavorful Dish

• Quick and Simple. Ready in just 30 minutes from start to finish.
• Effortless Preparation. Minimal chopping and cooking for a no-fuss experience.
• Incredibly Flavorful. The combination of fresh basil, garlic, and chilies creates an aromatic and delicious Thai meal.

With the magic of stir-frying, you'll achieve that desirable mix of tender chicken and crisp vegetables, making it a healthier option that doesn't sacrifice taste.

What Is Thai Basil Chicken?

Thai Basil Chicken is a flavorful and aromatic dish that offers a delightful mix of savory, spicy, and fresh notes. It's well-balanced homemade Thai food that excites the palate with its depth and complexity, making it a popular choice for those who enjoy bold and vibrant flavors.

Is Thai Basil Chicken the Same as Pad Krapow Gai?

Thai basil chicken is often used as the English name for pad krapow gai, a Thai stir-fry made with chicken, garlic, chiles, a savory sauce, and basil. Traditional pad krapow uses holy basil, also called krapow, which has a peppery flavor.

This version uses Thai basil, which is easier to find but has a sweeter, slightly anise-like flavor. If you can find holy basil, you can use it for a flavor closer to the traditional dish.

Ingredients You'll Need

• Ground chicken: Ground chicken breast meat can become dry when cooking, but will still work in a pinch. If ground chicken thighs or a mix of the two is available, opt for that.
• Basil: Adjust the quantities according to your flavor preferences. The measurement is for loosely packed basil.
• Bird’s eye chiles: These pack a punch! Using fewer chiles or a milder variety is an easy workaround for less heat. If you want to keep the ingredients authentic, consider removing the seeds and scraping the inner membrane from the inside of the peppers with a knife. Capsaicin is concentrated primarily in the inner membrane, not the seeds themselves.
• Soy sauce: I used regular soy sauce, but if you're sensitive to sodium, low-sodium is a simple ingredient swap that still tastes great.
• Fish sauce and oyster sauce: Add extra umami to each bite. Sodium and flavor vary by brand.
• Onion: Approximately 1 cup of diced onion to add natural sweetness to the dish.
• Oil: Sesame oil adds an extra bit of umami and nuttiness and holds high heat well for stir-frying.
• Brown sugar: It balances the salty fish, soy, and oyster sauces rather than making the dish noticeably sweet.

How To Make Thai Basil Chicken

Prepare the Ingredients. Start by mincing the garlic and slicing the chilies and onion. Wash and pick the Thai basil leaves from the stems.

Make the Sauce. In a small bowl, combine the soy sauce, fish sauce, oyster sauce, brown sugar, and water. Stir until the sugar is dissolved. Make sure you do this before heating the pan because the cooking process moves extremely quickly.

Cook the Chicken. Heat a large pan or wok over medium-high heat. Add a bit of oil after the pan is hot, then sauté the garlic and chilies until fragrant. This should be a super quick process (think 20 seconds) so they do not burn. Add the ground chicken and spread it evenly across the pan, breaking it up into a crumble. Avoid moving it around too much so that it can achieve a nice golden brown. Cook until it’s no longer pink and reaches an internal temperature of 165F. Stir in the onion and bell pepper (if using) and cook for a few minutes until they start to soften.

Combine and Stir-Fry. Pour the sauce over the chicken mixture and stir to coat evenly. Cook for another few minutes until the sauce is glossy and slightly reduced enough to coat the chicken.

Add Basil. Remove the pan from the heat before stirring in the fresh basil leaves. This will prevent the excess heat from turning them black. The residual heat will wilt the basil just right.

Serve. Serve hot over a bed of steamed jasmine rice and top with a fried egg for an authentic touch.

Tips And Tricks

Perfecting Thai Basil Chicken is about technique and quality ingredients. Here are some tips to ensure your dish turns out flavorful and satisfying:

• Fresh Basil. Use fresh Thai basil for the best flavor. If you can’t find Thai basil, regular basil or holy basil can be used as substitutes.
• Control the Heat. Adjust the number of chilies according to your heat preference. Removing the seeds can also reduce spiciness.
• High Heat Cooking. Stir-frying over high heat ensures the chicken cooks quickly and remains tender.

Variations

Thai Basil Chicken can be adapted to suit different tastes and dietary needs. Here are some creative variations:

• Vegetarian- Substitute chicken with tofu or a mix of mushrooms.
• Low Carb- Serve over cauliflower rice instead of jasmine rice.
• Use Diced Chicken- Keep the same flavors with more texture with my Thai Cashew Chicken recipe.
• Add More Vegetables- Include vegetables like zucchini, carrots, or green beans for extra nutrition and color.
• Try it in a bowl. Use my Thai Basil Beef recipe as a guide.

Recipe Troubleshooting

Why Is My Thai Basil Chicken Watery?

Thai basil chicken can become watery if the skillet is overcrowded, the chicken releases excess moisture, or the sauce is not allowed to reduce. Use a wide, fully heated skillet and let the liquid simmer until it forms a glossy coating on the chicken. If doubling the recipe, cook the chicken in batches.

Why Is My Chicken Dry?

The ground chicken may have been too lean or cooked too long.

Why Is The Sauce Too Salty?

Sauce brands vary in sodium. Use low-sodium soy sauce or reduce the amount after testing.

Why Did The Garlic Burn?

The pan may have been too hot, or the garlic and chiles cooked too long before the chicken was added.

Why Did The Basil Turn Black?

The basil was likely cooked too long. Remove the pan from the heat before folding it in.

How Can I Make It Less Spicy?

Use fewer bird’s eye chiles, remove their inner membranes, or substitute a milder red chile.

What To Serve With Thai Basil Chicken

Thai Basil Chicken pairs wonderfully with various sides and accompaniments. Here are some great options:

• Jasmine Rice- The classic pairing that soaks up the delicious sauce.
• Fried Egg- Traditionally served on top, adding richness and texture.
• Cucumber Salad- A refreshing side that complements the spicy chicken.
• Spicy Noodles- Skip the rice and serve it over a flavorful pasta instead.
• Potstickers- One of the most popular side dishes to serve with your favorite Asian-inspired meal.

How Long Does It Last?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan over medium heat until warmed through before serving.

It is best served with fresh rice and a freshly fried egg.

Can You Freeze It?

Yes, Thai Basil Chicken can be frozen. Allow it to cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 2 months.

When you're ready to enjoy it, allow it to defrost in the refrigerator overnight. Reheat from frozen in a pan over medium heat until hot. Warming the dish straight from frozen can overcook the chicken and cause it to become dry.

Note that the basil will darken and may even become black after freezing. It is still safe to eat and tastes fine; it will just look less appetizing.

Frequently Asked Questions

Is Thai basil chicken the same as Pad Kra Pao?

Mostly. Thai basil chicken is often used as the English name for Pad Kra Pao (Pad Krapow Gai), a classic Thai stir-fry of chicken with lots of garlic and chilies in a savory sauce. It's usually finished with basil and sometimes topped with a crispy fried egg.

The small catch is basil. Traditional Pad Kra Pao is meant to use holy basil (krapow), while many “Thai basil chicken” recipes use Thai basil because it’s easier to find. So, the dish is very similar, but the aroma can be slightly different.

Can You Use Regular Basil Instead Of Thai Basil?

Yes, you can use regular basil if you can’t find Thai basil for Thai basil chicken / Pad Kra Pao, but expect a different aroma.

Italian basil is sweeter and less peppery/anise-like, so the dish tastes a bit less “authentic” but still really good.

To get closer to that classic Pad Kra Pao vibe, use more basil than you think you need and add it at the very end so it stays fragrant. A little extra garlic and a touch more chili can help make up for the flavor shift.

Is Thai basil chicken spicy?

Thai basil chicken is usually spicy, since it’s made with plenty of garlic and bird’s eye chilies, but it’s very easy to control the heat.

For a milder Thai basil chicken recipe, use fewer chilies (or swap in a milder pepper like jalapeño), remove the seeds, and keep the savory sauce the same so you don’t lose that classic flavor. You can always add extra chili at the table.

More Amazing Asian-Inspired Dishes

• Sesame Ginger Chicken
• Teriyaki Chicken
• Chicken Satay
• Shrimp Pad Thai
• Thai Green Curry

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Don't forget to check out my other Keto cookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.