Introduction: Craving a Bold, Spicy Thai Dish That’s Ready in Minutes?
Ever wanted to bring the vibrant, fiery flavors of Thai street food to your kitchen? Spicy Thai Basil Chicken, or Pad Krapow Gai, is the perfect dish! This quick stir-fry combines tender chicken, fragrant basil, and a spicy, savory sauce that’s bursting with flavor. It’s a one-pan wonder that’s ideal for a weeknight dinner or impressing friends with authentic Thai tastes. Ready to whip up a healthy, mouthwatering meal in under 20 minutes? Let’s dive into this easy, delicious recipe!
Overview: Why Spicy Thai Basil Chicken is Special
Spicy Thai Basil Chicken is a classic Thai dish that’s all about bold flavors and quick cooking. It’s a staple in Thai cuisine, loved for its spicy, aromatic, and slightly sweet profile. Here’s why it’s so special:
- Time Requirement: About 10 minutes prep, 8-10 minutes cooking, for a total of around 18-20 minutes.
- Difficulty Level: Easy! Perfect for beginners or anyone wanting a fast, flavorful meal.
- Why It’s Unique: The combination of Thai chilies, fresh basil, and a savory-sweet sauce creates an irresistible flavor explosion. High-heat stir-frying caramelizes the sauce, giving the dish a signature glossy finish, while the basil adds a fresh, peppery note.
This recipe is healthy (high in protein, low in carbs), quick to prep, and versatile for spice lovers or milder palates. Let’s get cooking!
Essential Ingredients
This recipe serves 2 and uses simple ingredients to create authentic Thai flavors. Here’s what you’ll need for the original (1x) recipe:
- For the Sauce:
- ⅓ cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce, or as needed
- 2 teaspoons fish sauce
- 1 teaspoon white sugar
- 1 teaspoon brown sugar
- For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken thighs, coarsely chopped
- ¼ cup sliced shallots
- 4 cloves garlic, minced
- 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
- 1 cup very thinly sliced fresh basil leaves
- 2 cups hot cooked rice (for serving)
Why These Ingredients Matter
- Chicken Broth: Adds depth and a savory base to the sauce.
- Oyster Sauce: Brings a rich, umami flavor that’s key to Thai stir-fries.
- Soy Sauce and Fish Sauce: Provide salty, savory notes for authentic Thai taste.
- White and Brown Sugar: Balance the heat and saltiness with a touch of sweetness.
- Vegetable Oil: Perfect for high-heat stir-frying, ensuring even cooking.
- Chicken Thighs: Stay juicy and tender, absorbing the sauce’s flavors.
- Shallots and Garlic: Add sweet, aromatic depth when caramelized.
- Thai Chilies: Deliver the signature spicy kick; Serrano or other hot peppers work too.
- Basil: Fresh Thai basil (or regular basil) adds a peppery, fragrant finish.
- Rice: Soaks up the sauce, making it a complete meal.
Substitutions and Variations
- Chicken: Swap with ground chicken, pork, beef, shrimp, or tofu for vegetarian.
- Chilies: Use milder jalapeños or bell peppers for less heat, or increase chilies for extra spice.
- Basil: Thai basil is ideal, but regular basil or holy basil works; avoid dried basil.
- Soy Sauce: Use tamari or coconut aminos for gluten-free.
- Fish Sauce: Substitute with more soy sauce or vegan fish sauce for vegetarian.
- Oyster Sauce: Use hoisin or mushroom-based oyster sauce for vegetarian.
- Veggies: Add sliced bell peppers, green beans, or mushrooms for extra texture.
- Rice: Serve with jasmine rice, brown rice, or cauliflower rice for low-carb.
Step-by-Step Instructions
Making Spicy Thai Basil Chicken is fast and fun, with bold flavors coming together in one skillet. Follow these steps for a perfect dish every time!
Step 1: Prep Your Ingredients
- Coarsely chop 1 pound chicken thighs.
- Slice ¼ cup shallots and mince 4 cloves garlic.
- Mince 2 tablespoons Thai chilies (or Serrano), removing seeds for less heat if desired.
- Thinly slice 1 cup fresh basil leaves.
- Cook 2 cups rice (if not already prepared).
Tip: Prepping everything first makes stir-frying quick and seamless.
Step 2: Make the Sauce
- In a small bowl, whisk together ⅓ cup chicken broth, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 2 teaspoons fish sauce, 1 teaspoon white sugar, and 1 teaspoon brown sugar until well blended.
Tip: Taste the sauce and adjust soy sauce or sugar for your preferred balance.
Step 3: Stir-Fry the Chicken
- Heat Oil: In a large skillet or wok, heat 2 tablespoons vegetable oil over high heat until shimmering.
- Cook Chicken: Add chopped chicken and stir-fry for 2-3 minutes until it loses its raw color.
Tip: Spread chicken evenly in the pan to ensure quick, even cooking.
Step 4: Add Aromatics
- Stir in ¼ cup sliced shallots, 4 cloves minced garlic, and 2 tablespoons minced chilies. Stir-fry on high heat for 2-3 minutes until the juices start to caramelize on the bottom of the pan.
Tip: Keep stirring to prevent burning and to build deep flavors.
Step 5: Add the Sauce
- Start with a Splash: Add about 1 tablespoon of the sauce mixture to the skillet. Cook and stir for 1 minute until the sauce begins to caramelize.
- Add Remaining Sauce: Pour in the rest of the sauce and stir-fry for 1-2 minutes until it glazes the chicken and deglazes the pan.
Tip: The sauce should coat the chicken and create a glossy finish.
Step 6: Finish with Basil
- Stir in 1 cup sliced basil leaves and cook for about 20 seconds until wilted. Remove from heat.
Tip: Add basil at the end to keep its flavor fresh and vibrant.
Step 7: Serve
- Serve hot over 2 cups cooked rice, with extra basil or lime wedges if desired.
Assembly: Building the Perfect Spicy Thai Basil Chicken
Assembling Spicy Thai Basil Chicken is all about layering bold flavors in a quick stir-fry. Here’s how to put it together:
- Make the Sauce: Whisk together a savory-sweet sauce to tie the dish together.
- Stir-Fry the Base: Cook chicken and aromatics on high heat for caramelized flavor.
- Glaze with Sauce: Add sauce in stages to create a glossy, flavorful coating.
- Finish with Basil: Stir in fresh basil for a peppery, aromatic touch.
Presentation Tips:
- Serve in bowls over steaming rice to soak up the sauce.
- Garnish with extra basil leaves or sliced chilies for a vibrant look.
- Pair with a fried egg on top (traditional Thai style) or a side of cucumber slices.
- Use colorful bowls to highlight the dish’s bold colors.
Storage and Make-Ahead Tips
Spicy Thai Basil Chicken is best fresh, but you can store leftovers or prep ahead. Here’s how:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet over medium heat with a splash of broth to loosen the sauce, about 3-5 minutes, or microwave for 1-2 minutes.
- Make-Ahead Tips:
- Sauce: Mix the sauce up to 2 days ahead and store in the fridge.
- Ingredients: Chop chicken, shallots, garlic, and chilies up to 1 day ahead; store separately in the fridge.
- Basil: Slice basil just before cooking to keep it fresh.
- Freezing: Freeze the cooked stir-fry (without basil) for up to 1 month. Thaw in the fridge, reheat, and add fresh basil before serving.
Tip: Store rice separately to prevent it from getting soggy.
Recipe Variations
Spicy Thai Basil Chicken is versatile and easy to customize. Here are some fun twists:
- Milder Flavor: Reduce chilies to 1 tablespoon or use bell peppers for no heat.
- Extra Veggies: Add sliced carrots, zucchini, or baby corn for more texture.
- Ground Meat: Use ground chicken or pork for a different texture, traditional in some Thai versions.
- Vegetarian: Swap chicken for tofu, tempeh, or mushrooms and use vegan fish sauce.
- Gluten-Free: Use tamari or gluten-free soy sauce and ensure oyster sauce is gluten-free.
- Noodle Version: Serve over rice noodles or stir-fried noodles instead of rice.
Tip: Adjust the spice level to your taste, but keep the basil fresh for authentic flavor.
Conclusion: Savor Your Spicy Thai Basil Chicken!
You’ve just made Spicy Thai Basil Chicken—a quick, healthy, and fiery dish that brings Thai street food to your table! This recipe is easy, flavorful, and so versatile you can tweak it to your liking. Whether you love it spicy or mild, it’s sure to become a favorite. Spoon it over rice, enjoy the bold flavors, and share with friends. What’s your favorite Thai dish? Share your ideas in the comments, and happy cooking!
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Spicy Thai Basil Chicken (Pad Krapow Gai)
Description
Ever wanted to bring the vibrant, fiery flavors of Thai street food to your kitchen? Spicy Thai Basil Chicken, or Pad Krapow Gai, is the perfect dish! This quick stir-fry combines tender chicken, fragrant basil, and a spicy, savory sauce that’s bursting with flavor.
Ingredients
This recipe serves 2 and uses simple ingredients to create authentic Thai flavors. Here’s what you’ll need for the original (1x) recipe:
- For the Sauce:
- ⅓ cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce, or as needed
- 2 teaspoons fish sauce
- 1 teaspoon white sugar
- 1 teaspoon brown sugar
- For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken thighs, coarsely chopped
- ¼ cup sliced shallots
- 4 cloves garlic, minced
- 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
- 1 cup very thinly sliced fresh basil leaves
- 2 cups hot cooked rice (for serving)
Why These Ingredients Matter
- Chicken Broth: Adds depth and a savory base to the sauce.
- Oyster Sauce: Brings a rich, umami flavor that’s key to Thai stir-fries.
- Soy Sauce and Fish Sauce: Provide salty, savory notes for authentic Thai taste.
- White and Brown Sugar: Balance the heat and saltiness with a touch of sweetness.
- Vegetable Oil: Perfect for high-heat stir-frying, ensuring even cooking.
- Chicken Thighs: Stay juicy and tender, absorbing the sauce’s flavors.
- Shallots and Garlic: Add sweet, aromatic depth when caramelized.
- Thai Chilies: Deliver the signature spicy kick; Serrano or other hot peppers work too.
- Basil: Fresh Thai basil (or regular basil) adds a peppery, fragrant finish.
- Rice: Soaks up the sauce, making it a complete meal.
Substitutions and Variations
- Chicken: Swap with ground chicken, pork, beef, shrimp, or tofu for vegetarian.
- Chilies: Use milder jalapeños or bell peppers for less heat, or increase chilies for extra spice.
- Basil: Thai basil is ideal, but regular basil or holy basil works; avoid dried basil.
- Soy Sauce: Use tamari or coconut aminos for gluten-free.
- Fish Sauce: Substitute with more soy sauce or vegan fish sauce for vegetarian.
- Oyster Sauce: Use hoisin or mushroom-based oyster sauce for vegetarian.
- Veggies: Add sliced bell peppers, green beans, or mushrooms for extra texture.
- Rice: Serve with jasmine rice, brown rice, or cauliflower rice for low-carb.
Instructions
Step 1: Prep Your Ingredients
- Coarsely chop 1 pound chicken thighs.
- Slice ¼ cup shallots and mince 4 cloves garlic.
- Mince 2 tablespoons Thai chilies (or Serrano), removing seeds for less heat if desired.
- Thinly slice 1 cup fresh basil leaves.
- Cook 2 cups rice (if not already prepared).
Tip: Prepping everything first makes stir-frying quick and seamless.
Step 2: Make the Sauce
- In a small bowl, whisk together ⅓ cup chicken broth, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 2 teaspoons fish sauce, 1 teaspoon white sugar, and 1 teaspoon brown sugar until well blended.
Tip: Taste the sauce and adjust soy sauce or sugar for your preferred balance.
Step 3: Stir-Fry the Chicken
- Heat Oil: In a large skillet or wok, heat 2 tablespoons vegetable oil over high heat until shimmering.
- Cook Chicken: Add chopped chicken and stir-fry for 2-3 minutes until it loses its raw color.
Tip: Spread chicken evenly in the pan to ensure quick, even cooking.
Step 4: Add Aromatics
- Stir in ¼ cup sliced shallots, 4 cloves minced garlic, and 2 tablespoons minced chilies. Stir-fry on high heat for 2-3 minutes until the juices start to caramelize on the bottom of the pan.
Tip: Keep stirring to prevent burning and to build deep flavors.
Step 5: Add the Sauce
- Start with a Splash: Add about 1 tablespoon of the sauce mixture to the skillet. Cook and stir for 1 minute until the sauce begins to caramelize.
- Add Remaining Sauce: Pour in the rest of the sauce and stir-fry for 1-2 minutes until it glazes the chicken and deglazes the pan.
Tip: The sauce should coat the chicken and create a glossy finish.
Step 6: Finish with Basil
- Stir in 1 cup sliced basil leaves and cook for about 20 seconds until wilted. Remove from heat.
Tip: Add basil at the end to keep its flavor fresh and vibrant.
Step 7: Serve
- Serve hot over 2 cups cooked rice, with extra basil or lime wedges if desired
FAQs
Q: Is Spicy Thai Basil Chicken healthy?
A: Yes! Chicken thighs provide protein, and the dish is low in carbs when served with rice. Use less oil or low-sodium soy sauce for a lighter option, and add veggies for more nutrition.
Q: Can I use regular basil instead of Thai basil?
A: Yes! Thai basil has a peppery, anise-like flavor, but regular basil works well. Avoid dried basil, as it lacks the fresh punch.
Q: How spicy is this dish?
A: The 2 tablespoons of Thai chilies make it moderately spicy. Reduce to 1 tablespoon or use milder peppers for less heat.
Q: Can I make this vegetarian?
A: Absolutely! Use tofu or mushrooms instead of chicken and swap fish and oyster sauces for vegan alternatives.
Q: Can I use ground chicken?
A: Yes! Ground chicken cooks faster (about 2 minutes initially) and gives a traditional texture. Ensure it’s cooked to 165°F (74°C).
Q: Can I freeze Thai Basil Chicken?
A: Yes! Freeze without basil for up to 1 month. Thaw in the fridge, reheat, and add fresh basil before serving.