If you love bold, spicy flavors, this Thai Basil Chicken Recipe is going to become a regular in your kitchen. Inspired by Thailand’s popular street food dish Pad Krapow Gai, this stir-fry combines juicy chicken, fragrant garlic, fresh chilies, and aromatic basil in a rich, savory sauce. It’s simple, fast, and incredibly satisfying served over hot rice.
What makes this dish special is the balance — salty, slightly sweet, spicy, and herby all in one bite. Best of all, it comes together in under 30 minutes.
Thai Basil Chicken Recipe
Ingredients to make this Thai Basil Chicken Recipe
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⅓ cup chicken broth
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1 tablespoon oyster sauce
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1 tablespoon soy sauce (adjust to taste)
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2 teaspoons fish sauce
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1 teaspoon white sugar
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1 teaspoon brown sugar
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2 tablespoons vegetable oil
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1 pound skinless, boneless chicken thighs, coarsely chopped
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¼ cup sliced shallots
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4 cloves garlic, minced
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2 tablespoons minced Thai chilies, Serrano, or other hot pepper
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1 cup very thinly sliced fresh basil leaves
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2 cups hot cooked rice
Hot cooked rice
Thai chilies
Chicken broth
Boneless chicken thighs
How to Make It
Step 1: Mix the Sauce
In a small bowl, stir together the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar. Mix until the sugars dissolve completely. Set aside.
Step 2: Start the Stir-Fry
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and allow it to get hot.
Step 3: Build the Flavor
Add the sliced shallots and cook for about a minute until slightly softened.
Stir in the garlic and minced chilies. Cook briefly — about 30 seconds — just until fragrant. Keep the heat steady so the garlic doesn’t burn.
Step 4: Cook the Chicken
Add the chopped chicken thighs to the pan. Spread them out so they sear properly. Let them cook for a few minutes before stirring.
Continue cooking for 5–6 minutes, breaking up larger pieces, until the chicken is fully cooked and lightly browned.
Step 5: Add the Sauce
Pour the prepared sauce over the chicken. Stir well so everything is evenly coated. Let it simmer for 2–3 minutes until the sauce slightly thickens and clings to the meat.
Step 6: Finish with Basil
Turn off the heat and immediately fold in the fresh basil leaves. Stir gently — the residual heat will wilt them perfectly without overcooking.
Step 7: Serve
Spoon the hot mixture over freshly cooked rice and serve right away. This Thai Basil Chicken Recipe tastes best straight from the pan.
Estimated Nutrition (Per Serving) about this Thai Basil Chicken Recipe
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Calories: Approximately 410
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Protein: 28g
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Carbohydrates: 35g
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Fat: 18g
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Saturated Fat: 4g
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Sugar: 4g
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Sodium: Around 900mg
Nutrition values are estimates and may vary depending on specific ingredients used.
FAQ
Is it very spicy?
It can be, depending on how many chilies you use. For a milder version, reduce the quantity or remove the seeds.
Can I use chicken breast instead?
Yes, you can substitute chicken breast. Just be careful not to overcook it, as it can dry out more quickly than thighs.
What type of basil should I use?
Traditional versions use Thai holy basil, but sweet basil works well if that’s what you have available.
Can I make this ahead of time?
Yes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
What can I serve with it?
Steamed jasmine rice is classic. Many people also like adding a crispy fried egg on top for extra richness.
Source: www.allrecipes.com
