Make easy Thai basil chicken stir fry in 10 minutes with ground chicken, holy basil, chilies, and a simple spicy sauce made with pantry ingredients. Serve with rice and optional fried egg for the perfect weeknight meal the whole family will enjoy.
Looking for a quick and easy chicken dish? You need my Thai Basil Chicken Recipe (Pad Krapow Gai). This is a meal you can whip up in 10 minutes, including prep time. The sauce is made with ingredients you likely have in your pantry, along with some chilies (which are customizable), ground or chopped chicken, and holy basil.
The holy basil is the only hard-to-find ingredient, but luckily you can use either Thai basil or regular Italian basil instead, so no worries!
Pad Krapow Gai translates to "Holy Basil Stir Fry with Chicken", but it's still delicious and easy with any basil. It's also super customizable, so you can slip in any of your favorite veggies.
Let's talk about how to make Thai basil chicken stir fry, shall we?
Ingredients Needed
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Fish Sauce. Key for the salty, savory base.
- Soy Sauce. Tamari or coconut aminos are good subs.
- Dark Soy Sauce. For extra depth and hint of sweetness. Use extra soy sauce a as sub.
- Oyster Sauce. Thick and savory.
- Chili-Garlic Paste (or Sambal Oelek). For a kick of heat and chili flavor. Add a bit extra if you'd like.
- Water. For thinning the sauce, if needed.
- Sugar (Optional). Helps balance salt and spice. Honey is good, too. You can skip it if you'd like.
- FOR THE STIR FRY
- Oil. Use a neutral, high-heat oil like vegetable or canola.
- Shallot. Or use red or yellow onion.
- Thai Bird’s Eye Chilies. Authentic Thai heat. Adjust to taste. Use serranos as a great sub, or jalapeños for milder, more approachable heat.
- Garlic. I love lots of garlic.
- Ground Chicken. You can also use chopped chicken thigh or breast for more texture.
- Thai Holy Basil Leaves. The signature peppery, herbal flavor. Use Thai basil or Italian basil if needed.
- For Serving. Jasmine rice and crispy fried eggs (optional but highly recommended).
Do I Need Holy Basil?
Thai holy basil is recommended if you're looking for more authentic flavor to the original dish. It has a more pungent, peppery flavor that makes it distinctive. However, you can use either Thai basil or Italian basil to great results.
I have made it with all 3, and we love them all. Holy basil can be difficult to find if you don't have access to an Asian market. Your best option is to grow it yourself, or use other basil.
How to Make Thai Basil Chicken (Pad Krapow Gai)
Make the Easy, Spicy Sauce. In a small bowl, whisk together the fish sauce, soy sauce, dark soy sauce, oyster sauce, chili-garlic paste, and optional pinch of sugar.
If it's too thick, thin with a bit of water. You can also add extra chili-garlic paste if you'd like. Set the sauce aside.
Stir Fry the Aromatics. Heat the oil over high heat in a wok or large pan. Higher heat is best for a quick stir fry. Add the shallot, chilies, and garlic and stir fry for 30 seconds to 1 minute, to soften and get some color on them.
Stir Fry the Chicken. Add the ground chicken and stir fry for 3-4 minutes, breaking it up as you go. You can also use chopped boneless chicken (thigh or breast) for a chunkier texture. Cook until it mostly cooks through and you see crispy edges.
Add the Sauce. Stir the spicy sauce into the mix and stir fry for a minute or 2.
Add the Basil. Add the basil and stir fry until softened to your liking, 30 seconds to 1 minute.
Boom! Done! Your Thai basil chicken is ready to serve. Serve over hot rice with an optional crispy fried egg on top if you wish. Pretty easy to make, isn't it? I love that.
Recipe Tips & Notes
- Adjust the Heat Level. The recipe is quite spicy as it is with Thai chilies. For hotter, add extra chilies into the stir fry, add a pinch of cayenne, or add hot sauce or nam prik pao (Thai chili paste) to the sauce. For milder, skip the Thai chilies and use jalapeno or bell pepper for zero heat.
- Add Veggies. I love to add bell peppers to round out the dish, though it's easy to use any of your favorite stir fry veggies at home. Consider mushrooms, onion, broccoli, or other greens.
- Pork Version. This dish is fantastic with pork as well. Try my Thai Basil Stir Fry Recipe with Pork (Pad Kra Pao) for that version.
Serving
Thai basil chicken (pad krapow gai) is best served over rice to soak up the flavorful sauce, though we also enjoy it with noodles sometimes. I love a fried or even poached egg on top. It's so tasty with the runny yolk.
I've made with with creamy coconut rice and we enjoy the extra flavor.
Storage & Reheating
Leftover Thai Basil Chicken will last up to 5 days in the refrigerator in a sealed container. Reheat it in a pot on the stove top over medium heat to enjoy again. Add a splash of water or soy sauce to loosen it back up if needed.
You can also freeze it for 2-3 months in freezer containers. Thaw, reheat, and serve for another quick and easy meal.
That's it, my friends. I hope you enjoy the dish. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
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Want More Thai Recipes?
- Make this restaurant quality Pad Thai recipe at home with chewy rice noodles, shrimp, scrambled eggs and vegetables in a flavorful sauce.
- My Tom Kha Gai recipe is a spicy Thai chicken soup infused with creamy coconut, fiery Thai chilies, lemongrass, lime leaves and lots mushrooms.
- This Tom Yum Soup recipe is a popular hot and sour soup from Thailand loaded with herbs and spices and lots of shrimp.
- See all of my Spicy Thai Recipes
More Spicy Chicken Stir Fry Recipes to Try
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Thai Basil Chicken Recipe (Gai Pad Krapow)
Ingredients
FOR THE SAUCE
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili-garlic paste or use sambal oelek
- 1-2 tablespoons water for saucier, if needed
- Pinch of sugar optional
FOR THE STIR FRY
- 3 tablespoons vegetable oil or canola oil or other high temperature oil
- 1 shallot sliced
- 2-3 Thai bird's eye chilies or serranos sliced (Bird’s eye chilies are very spicy - start with 1-2 if you prefer milder heat. Use more for extra heat.)
- 4 cloves garlic minced
- 1 pound ground chicken
- 1 1/2 cups holy basil leaves loosely packed - Thai basil or Italian basil can be used if needed tender basil stems can also be stir-fried for extra flavor
- For serving. Cooked jasmine rice, optional crispy fried eggs
Instructions
- Whisk together the fish sauce, soy sauce, dark soy sauce, oyster sauce, chili-garlic paste, and optional pinch of sugar in a small bowl. Whisk in 1-2 tablespoons water for a thinner sauce, if desired. Set aside.
- Heat the oil over high heat in a wok. Add the shallot, chilies, and garlic and stir fry for 30 seconds to 1 minute.
- Add the ground chicken and stir fry for 3-4 minutes, breaking it up as you go, until it mostly cooks through and crisps up.
- Stir in the reserved sauce and stir fry for 1-2 minutes.
- Add the basil and stir fry until softened to your liking, 30 seconds to 1 minute.
- Serve over hot rice with an optional crispy fried egg on top.
Notes
Nutrition Information
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