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

Scale

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.

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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