The sharp aroma of Thai basil mingled with sizzling garlic and chili creates an irresistible kitchen moment. This dish is a fiery, herby stir-fry that captures the true essence of Thai street food—fast, bold, and fragrant.
Perfect for a speedy weekday dinner or an exotic twist to your meal prep, Thai Basil Chicken hits all the right notes. Paired with steamed jasmine rice, it balances the punch of heat with a hint of sweetness and the earthy perfume of basil leaves. Get ready to impress your tastebuds without leaving home.
Full Recipe:
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225g (7 oz) chicken thigh fillets, skinless and boneless, cut into bite-sized pieces
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1 green onion, cut into 4 cm (2 inch) lengths
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1 cup Thai basil leaves (or Holy Basil if available)
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2 garlic cloves, finely chopped
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1 Thai or bird’s eye chili, deseeded and finely chopped
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1½ tbsp oil (peanut, vegetable, or canola)
Sauce:
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2 tsp oyster sauce
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1 tsp light soy sauce
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1 tsp dark soy sauce (or all-purpose)
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1 tsp sugar
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2 tbsp water
Serving:
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Steamed jasmine rice
Directions:
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Mix all sauce ingredients in a small bowl and set aside.
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Heat oil in a wok or large skillet over high heat.
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Add garlic and chili and stir-fry for about 10 seconds—be careful of the chili fumes!
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Add the white parts of the green onion and chicken. Cook for about 2 minutes or until chicken is just cooked.
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Pour in the sauce. Stir and cook for 1 minute until the sauce thickens slightly and glazes the chicken.
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Toss in the green parts of the green onion and the Thai basil. Stir quickly just until the basil wilts.
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Serve hot with jasmine rice.
Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes
Kcal: 360 kcal | Servings: 2 servings
A Beloved Street Food Staple
Thai Basil Chicken, also known as Pad Krapow Gai in Thailand, is one of the most iconic stir-fry dishes served on the bustling streets and humble eateries of Thailand. With its powerful combination of heat from chilies, the aromatic burst of garlic, and the signature licorice-like sharpness of Thai basil, this dish represents the vibrant and energetic personality of Thai cuisine.
Served over steaming jasmine rice and often topped with a crispy fried egg, Thai Basil Chicken is a go-to comfort food for millions across Southeast Asia and beyond. Its roots in humble street food have not stopped it from becoming a global favorite, appreciated for its bold flavors, quick preparation time, and minimal use of exotic ingredients—making it easily achievable in home kitchens.
Understanding Thai Basil
One of the key distinctions in this dish is the use of Thai basil—different from the more commonly known Italian sweet basil. Thai basil carries a spicier, more anise-like flavor and a slightly peppery kick, adding depth to any stir-fry it’s used in. The most traditional versions of the dish actually use holy basil (krapow in Thai), a variety that has a clove-like aroma and more pronounced spiciness.
While Thai basil is more widely available outside Thailand, especially in Asian grocery stores, substitutions can still yield delicious results. Regular sweet basil can be used in a pinch, though the characteristic peppery punch of the dish might be softened.
The Secret Behind the Sauce
Thai Basil Chicken’s flavor largely hinges on its sauce—a perfect blend of salty, sweet, and savory. It typically includes oyster sauce for umami richness, soy sauce (both light and dark for layers of flavor), and a touch of sugar to balance the heat. This harmony of flavors, along with high-heat cooking, allows the sauce to coat each piece of chicken with a glossy, flavor-packed finish.
Another crucial aspect is the consistency of the sauce. Authentic versions don’t drown the chicken in liquid. Instead, the sauce clings to the protein and vegetables, providing enough moisture to complement the rice without overwhelming the plate.
Choosing the Right Protein
Traditionally, the dish is made with minced or finely chopped chicken thigh, which retains its moisture and offers a richer taste than breast meat. However, Thai Basil Chicken is incredibly versatile. You can substitute the chicken with pork (another Thai street food staple), beef, tofu, or even seafood like shrimp for a fresh twist. Some modern versions incorporate ground turkey for a leaner option while still keeping the dish full of flavor.
Vegetarians or vegans can also enjoy this dish by using plant-based meat alternatives and opting for vegan versions of oyster sauce and soy sauce.
The Importance of High Heat and Speed
Like most Asian stir-fry dishes, Thai Basil Chicken is cooked quickly at high heat. The process is designed to preserve the freshness of the ingredients while developing deep flavor through caramelization. The garlic and chili are typically added first, allowing their aromatic oils to infuse the hot oil before the protein hits the pan.
The entire cooking process usually takes less than five minutes, making this dish a dream for weeknight dinners. However, it’s important to have all your ingredients prepped before you begin, as things move fast once the wok is hot.
Balancing Heat and Flavor
One of the defining characteristics of this dish is its heat. Thai chilies pack a powerful punch, and even just one or two can add significant spice. Those who prefer milder food can deseed the chilies or use fewer of them. Alternatively, for spice lovers, doubling up on the chilies or adding some crushed red pepper can elevate the dish to fiery perfection.
Despite its spice, the dish isn’t one-dimensional. The sugar balances the heat, while the soy and oyster sauces bring in umami and saltiness. The basil, added at the end, imparts a bright and herbal finish that lifts the entire dish.
Typical Accompaniments
In Thailand, this dish is most commonly served over a mound of steamed jasmine rice. The rice acts as a mild, fluffy base that balances the richness and heat of the stir-fry. A crispy fried egg, known as kai dao, is another popular addition. The crispy edges and runny yolk of the egg complement the spicy chicken, creating a luscious texture contrast.
Some versions also include sides of cucumber or tomato slices, which add cooling freshness and act as natural palate cleansers.
Variations Across Regions and Homes
As with many traditional dishes, Thai Basil Chicken has numerous variations depending on the region, cook, or available ingredients. In Northern Thailand, you might find versions with more Holy Basil and extra chili, while urban restaurants might tone down the spice for international palates.
Modern home cooks often take liberties with the vegetables, adding bell peppers, green beans, or onions to make the dish more robust or to clear out the fridge. The sauce can also be adjusted—some like it a bit sweeter or with a splash of fish sauce for added depth.
These modifications don’t necessarily stray from tradition but rather showcase the flexibility of Thai cuisine and its emphasis on personal taste and balance.
Why Thai Basil Chicken Remains a Favorite
What makes Thai Basil Chicken stand out is its harmony of contrasts: spicy and sweet, soft and crispy, bold yet balanced. Its simplicity in preparation is matched by the complexity of flavors on the plate. It’s a perfect representation of the Thai culinary philosophy—fresh ingredients, powerful aromatics, and thoughtful balance.
For busy individuals, it’s an ideal meal: quick to prepare, highly customizable, and incredibly satisfying. It doesn’t require any complicated techniques or obscure ingredients (unless you’re chasing the authenticity of Holy Basil), and it introduces a bold taste of Southeast Asia without leaving your kitchen.
Conclusion
Thai Basil Chicken is more than just a stir-fry—it’s a snapshot of Thailand’s culinary soul. With its aromatic herbs, fiery heat, and perfectly balanced flavors, it manages to be both comforting and exhilarating. Whether enjoyed as a quick weeknight dinner or part of a larger Thai-themed spread, it never fails to impress.
For anyone looking to explore Thai cuisine or simply spice up their dinner routine, this dish is a must-try. Its short ingredient list and minimal cooking time make it incredibly approachable, while its flavors ensure it becomes a regular feature on your table. So grab your wok, heat up the oil, and let the intoxicating aromas of garlic, chili, and basil transform your kitchen into a Thai street corner.