Chicken with Thai Basil – Quick, Easy, and Packed with Flavor

If you’ve ever walked past the sizzling woks at a Thai street food stall, you’ve probably smelled the irresistible aroma of Chicken with Thai Basil. Known as Gai Pad Krapow in Thailand, this dish is bold, savory, and just the right amount of spicy. The best part? You don’t have to hop on a plane to Bangkok to enjoy it. With just a handful of fresh ingredients and a hot pan, you can bring those street food flavors right into your kitchen.

Chicken with Thai Basil is one of my go-to recipes when I need something quick but still crave-worthy. The magic lies in the contrast: tender chicken pieces stir-fried with garlic, chilies, and the star of the show—Thai holy basil. Add a savory sauce that’s salty, slightly sweet, and loaded with umami, and you’ve got a dish that pairs perfectly with a mound of hot jasmine rice and maybe even a crispy fried egg on top (the way it’s traditionally served in Thailand).

This recipe is not only fast (we’re talking 25–30 minutes total), but it’s also versatile. You can make it with chicken thighs, ground chicken, or even swap in another protein if you like. It’s one of those meals that looks and tastes like it took hours, but in reality, you’ll be sitting down to eat before you can finish cooking the rice.

So grab your wok or your biggest skillet, and let’s make Chicken with Thai Basil tonight.

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What Makes This Chicken with Thai Basil Special?

• Quick and easy: Ready in under 30 minutes, perfect for weeknights.
• Authentic flavors: Uses traditional Thai ingredients like fish sauce, bird’s eye chilies, and holy basil.
• Restaurant-quality at home: Tastes just like your favorite Thai takeout, without leaving the house.
• Customizable heat level: Add as many or as few chilies as you like.
• Budget-friendly: Simple ingredients that don’t break the bank.

If you’ve ever wanted to cook Thai food but felt intimidated, this recipe is the perfect entry point. The technique is simple: high heat, fast cooking, and bold seasoning. You’ll be amazed at how quickly it comes together.

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Ingredient Notes

• Chicken: Boneless, skinless thighs are best (juicy and flavorful), but chicken breast or ground chicken works too.
• Thai basil: Holy basil is traditional, but if you can’t find it, substitute with regular Thai basil or even sweet basil.
• Garlic: Freshly minced garlic gives that aromatic punch—don’t skimp here.
• Bird’s eye chilies: For real heat and authentic flavor. If you can’t handle the spice, use fewer or swap with jalapeños.
• Soy sauce: Provides the salty backbone of the sauce.
• Oyster sauce: Adds richness and a touch of sweetness.
• Fish sauce: Key to Thai cooking—adds depth and umami.
• Sugar: A pinch balances the salty and spicy notes.
• Oil: Neutral oil like canola or peanut oil works well for high-heat stir-frying.

Optional: A crispy fried egg on top makes this dish extra satisfying (highly recommended!).

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How To Make Chicken with Thai Basil

1. Prepare ingredients: Slice chicken into thin strips or use ground chicken. Mince garlic and chilies. Wash basil leaves and set aside.
   Tip: Have everything ready before cooking—this dish moves fast.
2. Heat oil: Place a wok or large skillet over high heat. Add 2 tablespoons of oil and heat until shimmering.
3. Cook garlic and chilies: Toss in the minced garlic and chilies. Stir-fry for 30–40 seconds until fragrant, but don’t let them burn.
4. Add chicken: Stir-fry chicken pieces until golden and cooked through, about 5–6 minutes. Keep stirring to prevent sticking.
5. Make the sauce: Stir in 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon fish sauce, and 1 teaspoon sugar. Cook another 2 minutes, letting the sauce coat the chicken.
6. Add basil: Turn off the heat and toss in a generous handful of basil leaves. Stir until wilted and glossy.
7. Serve: Spoon over hot jasmine rice and, if you like, top with a crispy fried egg.

Done! In less than 30 minutes, you’ve made a dish that tastes like it came straight out of a Thai kitchen.

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Storage Options

• Room temperature: Best eaten immediately—don’t leave out for more than 2 hours.
• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Not recommended, as basil loses flavor and texture when frozen.
• Reheating: Reheat gently in a pan over medium heat. Add a splash of water or sauce to loosen it up.

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Variations and Substitutions

• Different proteins: Swap chicken with pork, beef, shrimp, or even tofu.
• Vegetarian: Use firm tofu or mushrooms and replace fish sauce with soy sauce.
• Extra veggies: Add bell peppers, green beans, or zucchini for more texture.
• Low-carb: Serve over cauliflower rice or zucchini noodles.
• Seasonal twist: In summer, toss in fresh corn or snap peas for sweetness.

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Frequently Asked Questions

Can I use regular basil instead of Thai basil?
Yes, but the flavor will be slightly different. Thai basil has a peppery, slightly licorice taste that makes the dish authentic.

How spicy is Chicken with Thai Basil?
It depends on the number of chilies you add. Start with 1–2 if you’re sensitive to heat.

Can I make this ahead of time?
Yes, but it tastes best fresh. You can prep the ingredients ahead, then cook just before serving.

What kind of rice should I serve with it?
Thai jasmine rice is traditional, but any fluffy white rice works.

Can I make it gluten-free?
Yes—use gluten-free soy sauce and make sure your oyster sauce is gluten-free.

What if I don’t have a wok?
No problem! A large skillet works just fine.

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Conclusion

Chicken with Thai Basil is proof that a simple dish can be extraordinary. With just a few fresh ingredients and less than half an hour, you’ll have a meal that’s fragrant, bold, and deeply satisfying. Whether you’re cooking for yourself, your family, or even guests, this recipe never disappoints.

So grab that handful of basil, fire up the pan, and enjoy a taste of Thailand right at home. If you try this recipe, I’d love to hear how it turned out for you—share your results in the comments or tag me when you post a photo. Happy cooking!

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