There’s something about the bold, spicy, and aromatic flavors of Thai food that hits different. It’s vibrant, it’s exciting, and it’s absolutely packed with flavor in every bite. One dish that never fails to impress—whether you’re new to Thai cooking or a longtime fan—is Thai Basil Chicken, also known as Pad Krapow Gai. It’s fast, flavorful, and surprisingly easy to make right in your own kitchen.
This dish is the ultimate comfort food in Thailand. Walk through any street market or small local eatery and you’ll find it sizzling in a hot wok, its intense aroma wafting through the air. Juicy ground chicken gets stir-fried with garlic, chilies, and plenty of Thai basil, all coated in a sweet-salty-savory sauce. Traditionally, it’s served over hot jasmine rice with a crispy fried egg on top, the yolk ready to run down into the saucy goodness below. One bite and you’ll understand why this is a go-to meal for so many.
What’s amazing about Thai Basil Chicken is how incredibly quick and customizable it is. It uses minimal ingredients, comes together in under 30 minutes, and still manages to taste like something that took hours to create. Whether you’re craving takeout or trying to impress someone with your cooking skills, this dish brings restaurant flavor straight to your table—no delivery fee required.
Why You’ll Love This Thai Basil Chicken
-
Authentic Thai flavor with minimal effort
-
Ready in under 30 minutes
-
Uses common pantry ingredients
-
Perfect balance of sweet, savory, spicy, and umami
-
High in protein and packed with fresh herbs
-
Naturally dairy-free and easily made gluten-free
-
Customizable heat level—mild to fiery
-
Tastes even better with a crispy fried egg on top
-
Delicious as leftovers the next day
-
Feels like takeout but healthier and homemade
Preparation Time and Yield
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2–3 servings
Nutritional Information (Per Serving)
Calories: 320
Carbohydrates: 10g
Protein: 28g
Fat: 18g
Fiber: 1g
Sugar: 5g
Ingredients for Thai Basil Chicken
1 pound ground chicken (or finely chopped chicken breast/thigh)
4 cloves garlic, minced
2 Thai chilies, finely sliced (adjust to taste)
1 small onion, thinly sliced (optional)
2 tablespoons neutral oil (like canola or avocado)
1 tablespoon soy sauce
1 tablespoon oyster sauce (use mushroom oyster sauce for vegan version)
2 teaspoons fish sauce (or soy sauce for halal/vegetarian option)
1 teaspoon dark soy sauce (for color and depth)
1 teaspoon sugar
1 handful Thai basil leaves (sub with Italian basil if unavailable)
Jasmine rice, for serving
Fried egg, for serving (optional but highly recommended)
Step-by-Step Instructions for Thai Basil Chicken
Step 1: Prepare Your Ingredients
Before you start cooking, get everything prepped. Mince the garlic, slice the chilies, and measure out your sauces. Thai cooking moves fast, and having your ingredients ready makes the process smooth and stress-free.
Step 2: Heat the Oil and Sauté Aromatics
In a large wok or skillet, heat the oil over medium-high heat. Once hot, toss in the garlic and chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Step 3: Cook the Chicken
Add the ground chicken to the wok. Break it up with a spatula and stir-fry until it’s fully cooked and starting to brown slightly, about 5–7 minutes. If you’re using chopped chicken breast or thigh, make sure it’s cooked through and slightly seared.
Step 4: Add the Sauces
Pour in the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Stir everything together to coat the chicken in the savory sauce. Let it cook for another 2–3 minutes to allow the flavors to blend and the sauce to thicken slightly.
Step 5: Stir in the Basil
Turn off the heat and immediately toss in the Thai basil leaves. Stir them through the hot chicken until just wilted. You want them vibrant and fragrant, not cooked down to mush.
Step 6: Serve It Up
Scoop the chicken over a bowl of steamed jasmine rice. Top with a crispy fried egg if you like—just fry it in a little oil until the edges are lacy and the yolk is still runny. The richness of the egg takes the dish to another level.
Ingredient Background
Let’s take a moment to explore the flavorful heart of Thai Basil Chicken. Each ingredient in this dish has a purpose beyond just taste. Together, they create a harmony of heat, sweetness, saltiness, and earthy depth that Thai cuisine is so famous for.
Thai basil is the soul of this recipe. Unlike the sweet Italian basil you might be used to, Thai basil has a distinct anise-like aroma with peppery notes and a sturdier leaf. It stands up to heat better, keeping its flavor intact even when tossed into a sizzling wok. It originated in Southeast Asia and plays a starring role in many Thai and Vietnamese dishes. In Thai Basil Chicken, it’s not just a garnish—it’s essential. If you can’t find Thai basil, fresh Italian basil can be used as a substitute, though the flavor will be slightly different.
Fish sauce is another power player. Made from fermented fish and salt, this liquid gold adds deep umami flavor and salty intensity. It’s a backbone ingredient in Thai cooking, much like soy sauce is in Chinese dishes. If you’re preparing a halal or vegetarian version, you can use soy sauce instead—preferably a richer, aged type that mimics the same depth. Either way, the goal is a savory punch that enhances everything else in the dish.
Then we have Thai chilies, small but mighty. These little red or green peppers pack serious heat, and they’re often the spark behind the spicy fire of many Thai stir-fries. Not only do they bring the burn, but they also add fruitiness and brightness. If you’re not a fan of too much spice, don’t worry—you can scale it way back or even swap them out for milder peppers like Fresno or serrano.
Technique Tips for Thai Basil Chicken
There’s a reason Thai street food is so iconic: the cooking is fast, hot, and full of flavor. To make Thai Basil Chicken like a pro, it all starts with the right heat and the right pan. A wok or large skillet is ideal, and you want it hot before anything hits it. This is essential to developing that slight char and smokiness that makes stir-fries sing. Preheating your oil ensures that garlic and chilies release their flavors instantly without soaking up too much oil or turning bitter.
Next up is timing. Unlike slow-cooked meals, Thai stir-fries are about speed and sequencing. Garlic and chilies go in first—just long enough to become fragrant. Then, you add the chicken, breaking it apart quickly to cook it evenly and avoid clumping. Once the meat is browned and fully cooked, the sauces come in. Let them sizzle and caramelize slightly before stirring, which helps intensify the flavor and ensures the chicken is coated in a glossy, savory glaze.
And here’s the golden rule: never overcook the basil. It should go in after the heat is turned off, using the residual warmth of the dish to wilt it just enough. Overcooking basil not only dulls its vibrant color but also mutes its flavor. Treat it like the finishing touch, not just another stir-in. These small moves—getting your pan hot, adding ingredients in order, and finishing with finesse—turn an everyday stir-fry into something extraordinary.
Alternative Presentation Ideas
Sure, Thai Basil Chicken served over steamed jasmine rice is classic and perfect—but if you want to get a little creative with how you serve it, there are a few ways to remix this dish and wow your audience.
One stylish option is to serve it as a lettuce wrap. Spoon the hot chicken mixture into fresh romaine or butter lettuce leaves and serve it platter-style. It’s light, refreshing, and makes a great appetizer or lunch that feels fancy but is incredibly easy to pull together. Add a little pickled carrot or cucumber on the side for a cool contrast.
You can also turn it into a noodle bowl by tossing the stir-fried chicken with cooked rice noodles or vermicelli. Add some shredded veggies—like carrots, cabbage, and bean sprouts—and a drizzle of extra sauce for a satisfying Thai-style noodle salad. It’s a fun way to enjoy the same flavor profile in a totally different form, perfect for hot days or a make-ahead meal prep option.
For a bold and beautiful plate, go with a rice tower presentation. Use a small bowl or mold to pack the rice tightly, then flip it onto the plate. Spoon the Thai Basil Chicken around or on top, letting some sauce drip over the edges. Garnish with a fried egg, a couple of basil leaves, and maybe a sliced chili or lime wedge. It’s restaurant-level plating, made right at home.
Freezing and Storing Thai Basil Chicken
Thai Basil Chicken is best when it’s fresh, but it also keeps surprisingly well. With a few storage tips, you can enjoy the flavors even days later or prep ahead for busy weeknights.
To store leftovers in the fridge, allow the dish to cool completely before transferring it to an airtight container. It will stay fresh for up to 3–4 days. When reheating, use a skillet over medium heat for the best results, adding a splash of water or soy sauce to revive the sauciness. Microwave reheating works too, though it can dry out the basil a bit and mute the fragrance, so stir halfway through to avoid uneven heating.
If you want to freeze it, it’s best to freeze the chicken portion only—skip the basil. Basil loses its vibrant color and texture in the freezer. To do this, cook the chicken mixture as directed but leave out the basil. Once cooled, freeze it in a container or freezer bag for up to 2 months. When you’re ready to eat, thaw overnight in the fridge or reheat directly from frozen in a skillet. Stir in fresh basil at the end just like you would in the original recipe, and the dish will taste like it was made that same day.
To make meal prep even easier, consider batch cooking the chicken in advance and portioning it with rice into single-serving containers. That way, you’ve got homemade Thai takeout on demand, without the wait or delivery cost.
Healthier Twist Ideas
Thai Basil Chicken is already a pretty balanced dish, but with a few tweaks, you can make it even healthier or more suited to specific dietary goals without giving up on flavor.
For a leaner version, use ground chicken breast or even ground turkey instead of regular ground chicken. It has less fat but still absorbs the sauce beautifully. You can also reduce the oil by using just one tablespoon or switching to a non-stick pan for cooking. Skipping the fried egg on top shaves off some extra calories and fat, though it’s admittedly one of the best parts of the dish.
To cut down on sodium, try using low-sodium soy sauce and cutting back on the fish sauce. You can boost umami in other ways—like adding a splash of lime juice, a sprinkle of nutritional yeast, or even a few crushed mushrooms for a natural, earthy richness. Reducing sugar or swapping it for coconut sugar or maple syrup can also give the sauce a more wholesome edge.
And for a carb-conscious or grain-free option, swap the jasmine rice for cauliflower rice or spiralized zucchini noodles. They’ll soak up the sauce just like rice but with fewer calories and more nutrients. Add in some extra stir-fried veggies like bell peppers, green beans, or mushrooms, and you’ve got a full-on healthy Thai-inspired bowl that’s both satisfying and vibrant.
Serving Suggestions for Events
Thai Basil Chicken may be a weeknight go-to, but it also shines bright at events with a little creative plating and planning. Whether you’re hosting a dinner party, feeding a crowd, or putting together a themed spread, this dish easily adapts.
At a casual dinner party, serve it as part of a Thai-inspired menu. Pair it with a coconut soup like Tom Kha, fresh spring rolls, and Thai iced tea. Present the chicken in a large serving bowl with jasmine rice on the side and a platter of garnishes—sliced chilies, lime wedges, and fresh basil—for a DIY approach. It’s a great way to let guests customize their plates.
For a lunch buffet or potluck, Thai Basil Chicken makes an ideal main dish that holds up well. Prepare it in advance and keep it warm in a slow cooker. Serve alongside a large batch of rice or noodles, and maybe add a cucumber salad or papaya salad on the side. It’s flavorful, crowd-pleasing, and fits right in with a mix of other international dishes.
If you’re planning a themed cooking night or family dinner, get everyone involved. Assign roles—someone makes the rice, another does the sauce, and someone else preps the garnishes. Cook it all up together and turn dinner into a fun, collaborative experience. Finish the meal with mango sticky rice or coconut milk tapioca pudding to keep the Thai theme going strong.
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of ground chicken?
Yes, chopped boneless chicken thighs work great. They add more flavor and stay juicy during cooking.
2. Is there a vegetarian version of this dish?
Absolutely! Use crumbled tofu or plant-based meat instead of chicken, and sub mushroom oyster sauce for a fully vegan twist.
3. What if I can’t find Thai basil?
Italian basil is a good substitute, though slightly sweeter. You can also mix in a little mint or cilantro for added complexity.
4. Can I use pre-minced garlic from a jar?
Fresh garlic is best for flavor, but pre-minced will work in a pinch. Just make sure it’s not too watery.
5. How spicy is this dish?
It can be very spicy if you use traditional Thai chilies. Adjust the heat by using fewer or milder chilies.
6. Can I double the recipe?
Definitely. Just make sure to use a large enough pan so everything browns evenly and doesn’t steam.
7. How do I make the crispy fried egg on top?
Heat oil in a small pan over medium-high heat, crack in an egg, and let it sizzle without flipping until the edges are crispy and the yolk is still soft.
8. Is this dish halal?
Yes, as long as you use halal-certified sauces or sub fish sauce with soy sauce or a vegan fish sauce alternative.
9. What side dishes go well with this?
Try a light soup, a papaya salad, or simple stir-fried greens to balance the spice and protein.
10. Can I meal prep this dish?
Yes! It reheats well and stays flavorful. Store with rice in separate containers for grab-and-go lunches.
Conclusion
Thai Basil Chicken is more than just a quick weeknight meal—it’s a bold, flavorful journey you can take any night of the week. With its sizzling stir-fry base, punchy aromatics, and aromatic basil finish, it delivers everything you crave from Thai food: heat, savoriness, sweetness, and that crave-worthy umami hit.
This dish proves that homemade Thai food doesn’t have to be intimidating. It’s fast, fun, and incredibly satisfying. Once you’ve made it a couple of times, it’ll likely become one of those go-to recipes you whip up without even thinking. Plus, it’s flexible enough to be adapted for dietary needs, fancy enough for dinner parties, and cozy enough for late-night comfort food.
So grab your wok, get those garlic and chilies sizzling, and let that unmistakable Thai basil aroma fill your kitchen. Whether you’re cooking for two or ten, Thai Basil Chicken brings flavor, flair, and just the right amount of fire.
Thai Basil Chicken
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
Ingredients
1 pound ground chicken (or finely chopped chicken breast/thigh)
4 cloves garlic, minced
2 Thai chilies, finely sliced (adjust to taste)
1 small onion, thinly sliced (optional)
2 tablespoons neutral oil (like canola or avocado)
1 tablespoon soy sauce
1 tablespoon oyster sauce (use mushroom oyster sauce for vegan version)
2 teaspoons fish sauce (or soy sauce for halal/vegetarian option)
1 teaspoon dark soy sauce (for color and depth)
1 teaspoon sugar
1 handful Thai basil leaves (sub with Italian basil if unavailable)
Jasmine rice, for serving
Fried egg, for serving (optional but highly recommended)
Instructions
Step 1: Prepare Your Ingredients
Before you start cooking, get everything prepped. Mince the garlic, slice the chilies, and measure out your sauces. Thai cooking moves fast, and having your ingredients ready makes the process smooth and stress-free.
Step 2: Heat the Oil and Sauté Aromatics
In a large wok or skillet, heat the oil over medium-high heat. Once hot, toss in the garlic and chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Step 3: Cook the Chicken
Add the ground chicken to the wok. Break it up with a spatula and stir-fry until it’s fully cooked and starting to brown slightly, about 5–7 minutes. If you’re using chopped chicken breast or thigh, make sure it’s cooked through and slightly seared.
Step 4: Add the Sauces
Pour in the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Stir everything together to coat the chicken in the savory sauce. Let it cook for another 2–3 minutes to allow the flavors to blend and the sauce to thicken slightly.
Step 5: Stir in the Basil
Turn off the heat and immediately toss in the Thai basil leaves. Stir them through the hot chicken until just wilted. You want them vibrant and fragrant, not cooked down to mush.
Step 6: Serve It Up
Scoop the chicken over a bowl of steamed jasmine rice. Top with a crispy fried egg if you like—just fry it in a little oil until the edges are lacy and the yolk is still runny. The richness of the egg takes the dish to another level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 320
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g