Flavorful Thai Basil Chicken Pad Krapow Gai Recipe Easy Spicy Kick
A quick and easy Thai stir-fry featuring ground chicken, garlic, chilies, and fresh holy basil, delivering a spicy, savory, and slightly sweet flavor perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Thai
Ingredients
- 1 pound ground chicken (lean but juicy)
- 1 cup loosely packed Thai holy basil leaves (or Thai basil/sweet basil as substitute)
- 2–3 fresh red chilies, finely chopped (adjust to heat preference, deseed for milder flavor)
- 4–5 garlic cloves, minced
- 1 medium shallot, finely sliced
- 2 tablespoons soy sauce (naturally brewed, e.g., Kikkoman)
- 1 tablespoon oyster sauce (vegetarian oyster sauce can substitute)
- 1 teaspoon fish sauce (or soy sauce for vegetarian option)
- 1 teaspoon light brown sugar
- 2 tablespoons vegetable oil (neutral oil like canola or sunflower)
- Cooked jasmine rice (for serving)
Instructions
- Prep your ingredients (about 10 minutes): mince garlic and chilies finely, slice shallot thinly, wash and pat dry basil leaves, removing tough stems.
- Make the sauce: in a small bowl, combine soy sauce, oyster sauce, fish sauce, and light brown sugar. Stir until sugar dissolves and set aside.
- Heat the wok or skillet: add vegetable oil and warm on medium-high heat until shimmering but not smoking.
- Sauté aromatics (1-2 minutes): add minced garlic, chopped chilies, and shallots to hot oil. Stir constantly to soften and become fragrant without browning too quickly.
- Add ground chicken (5-7 minutes): break chicken apart evenly with spatula, cook until white and slightly browned in spots. Avoid overcrowding the pan.
- Pour in the sauce: stir sauce mixture into chicken, coat evenly, and cook for another 2-3 minutes until sauce thickens and flavors meld.
- Add the basil: turn off heat and quickly toss in holy basil leaves to wilt with residual heat.
- Final stir and serve: mix everything once more and plate immediately over steamed jasmine rice.
Notes
Use fresh garlic and Thai basil for best flavor. Adjust chili heat by removing seeds or changing quantity. Avoid overcrowding pan to get a good sear. Add a splash of water or chicken broth if chicken dries out. Add basil at the end to preserve its bright flavor. For gluten-free, substitute soy sauce with tamari. Can serve with fried egg on top or cucumber salad for contrast. Leftovers keep well refrigerated for 3 days or frozen for 2 months (without rice).
Nutrition
- Serving Size: 1 serving with jasmi
- Calories: 425
- Sugar: 5
- Sodium: 900
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
Keywords: Thai basil chicken, Pad Krapow Gai, spicy chicken stir-fry, Thai recipe, quick dinner, ground chicken recipe, easy Thai food