Thai Basil Chicken

When I was a broke college student, I made this Thai Basil Chicken at least once a week because it's simple, easy, and pretty inexpensive. It only takes about 15 minutes to make and uses simple ingredients but still packs major flavor.

What Is Thai Basil Chicken?

Thai basil chicken, known as pad krapow gai in Thailand, is one of the most popular street food dishes for a reason. Ground chicken gets stir fried over high heat with garlic, shallots, and Thai chilies, then coated in a savory, glossy sauce and finished with a big handful of fragrant Thai basil.

Traditionally it is made with holy basil, but Thai basil is much easier to find and still delivers that aroma and flavor.

Why You'll Love Thai Basil Chicken

• Big flavor, one pan: Everything cooks in a single wok or pan, so you get tons of flavor with little cleanup.
• Fast enough for weeknights: From chopping to plating, this comes together in about 15 minutes.
• That fried egg moment: Breaking a runny yolk over saucy chicken and rice is genuinely one of my favorite things about food.

Equipment

• Wok or Large Skillet
• Small Bowl
• Cutting Board
• Knife
• Spatula

Ingredients

Sauce Ingredients

• Fish Sauce: Salty, funky, and savory, this is the backbone that makes the dish taste unmistakably Thai.
• Soy Sauce
• Dark Soy Sauce: Thicker and less salty than regular soy sauce, it gives the chicken its deep, glossy color.
• Oyster Sauce
• Sugar
• Chicken Broth

For the Stir Fry

• Neutral Oil
• Shallot
• Garlic
• Thai Chilies: Small but seriously spicy, these bring the signature heat, so adjust the amount to your tolerance.
• Ground Chicken
• Thai Basil: Sweeter and more anise scented than Italian basil, it is what gives this dish its signature aroma.
• Salt

For Serving

• Green Onions
• Cucumbers
• White Rice
• Eggs

Customizations

• Swap the protein: Chicken thighs, ground turkey, or crumbled firm tofu all soak up this sauce beautifully.
• Adjust the heat: Leave the chili seeds in for extra fire or add fewer Thai chilies to lower the heat.
• Add vegetables: Toss in green beans, bell peppers, or onions with the chicken for extra crunch and color.

How to Make Thai Basil Chicken

Mix the Sauce

Stir the fish sauce, soy sauce, dark soy sauce, oyster sauce, sugar, and chicken broth together in a small bowl and set it aside. Having the sauce ready before you start cooking matters because this dish moves fast.

Sizzle the Aromatics

Heat the neutral oil in a wok over high heat. Add the shallot, garlic, and Thai chilies and stir fry for about 30 seconds.

Brown the Chicken

Add the ground chicken with a pinch of salt, breaking it apart into small pieces as it cooks.

Stir fry until the chicken is mostly cooked through and lightly browned.

Add the Sauce

Pour in the sauce mixture and keep stirring until the chicken soaks it all up, turns evenly browned, and no liquid remains at the bottom of the wok.

Finish with Thai Basil

Add the Thai basil and stir just until wilted, about 30 seconds. Taste and add another pinch of salt if needed, then turn off the heat right away to preserve the basil's aroma.

Serve It Up

Garnish with chopped green onions and serve over white rice with sliced cucumbers on the side. Top each serving with a fried sunny side up egg.

Storage

Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a hot pan or the microwave, then fry a fresh egg if you can!

Tips to Make the Perfect Thai Basil Chicken

• Crank the heat: High heat gives the chicken those browned, caramelized edges that make this taste like takeout in the best way.
• Prep everything first: Once the wok is hot, things move fast so have every ingredient chopped and within reach.
• Basil goes in last: Thai basil loses its aroma quickly with heat, so stir it in at the very end and pull the wok off the burner.

Frequently Asked Questions (FAQs)

What is the difference between Thai basil and holy basil?

Holy basil is the traditional choice for pad krapow and has a peppery, almost clove like flavor, while Thai basil is sweeter with anise notes. Holy basil can be tricky to find outside of Asian markets, so Thai basil is the go to substitute and still makes an incredibly fragrant dish.

Can I make thai basil chicken less spicy?

Absolutely! Most of the heat is in the chili seeds and membranes, so deseeding the chilies (like this recipe does) already tames things quite a bit. Use fewer chilies or swap in a milder pepper like Fresno if you want it gentler.

Can I use chicken breast instead of ground chicken?

Yes, just dice it into small cubes then follow the rest of the instructions in the recipe.

Can I use regular basil instead of Thai basil?

You can in a pinch, but the flavor will lean more Italian than Thai since regular basil lacks that anise aroma.

Related Recipes You'll Love

• Pad Kra Pao (Ground Pork & Holy Basil Stir-Fry)
• Mongolian Ground Beef
• Korean Ground Beef Bowl
• Chicken Lettuce Wraps (P.F. Chang's Inspired)
• Thai Meatballs with Red Curry Sauce