Description
Spicy Thai Basil Chicken, known as Pad Krapow Gai, is a classic Thai stir-fry dish packed with bold flavors of garlic, chilies, and Thai basil. This quick and easy recipe is perfect for a flavorful weeknight dinner.
Ingredients
Scale
For the Spicy Thai Basil Chicken:
- 1 lb ground chicken
- 2 tablespoons vegetable oil
- 6 cloves garlic (minced)
- 3 Thai bird’s eye chilies (finely chopped, or more to taste)
- 1 small shallot (finely chopped)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce (for color)
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
- 1 cup Thai holy basil leaves (or Thai basil)
For Serving:
- Steamed jasmine rice
- Fried eggs (optional)
Instructions
- Heat the oil: Heat vegetable oil in a large skillet or wok over medium-high heat.
- Sauté Aromatics: Add minced garlic and chopped chilies, stir-fry for 30 seconds until fragrant. Add shallots and cook for another minute.
- Cook Chicken: Add ground chicken, cook until browned, about 5-7 minutes.
- Add Sauces: Stir in soy sauce, fish sauce, oyster sauce, dark soy sauce, sugar, and chicken broth. Cook for 2-3 minutes.
- Finish: Turn off heat, stir in Thai basil leaves until wilted. Serve over rice, topped with a fried egg if desired.
Notes
- For a vegetarian version, substitute ground chicken with crumbled tofu or plant-based protein and use vegetarian oyster sauce.
- Adjust the number of chilies to your preferred spice level.
- Thai holy basil gives the most authentic flavor, but Thai basil or even Italian basil can be used as alternatives.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3 g
- Sodium: 880 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 115 mg
