I love presenting my version of Spicy Thai Basil Chicken that melds tender ground chicken with aromatic garlic and fiery Thai bird chilies. The dish comes alive with crisp onions, a dash of fish sauce and palm sugar, and is finished with fragrant Thai basil leaves for a flavor burst that truly impresses.
I’ve always been excited to share my take on Spicy Thai Basil Chicken. This dish totally blew my mind and honestly, its flavors beat any expensive take out I’ve ever had.
I started with about 1 lb of ground chicken, using boneless thighs, and tossed in lots of minced garlic and finely chopped Thai bird chilies to really bring fire to it. I love how the small sliced onions soften up with 2 tablespoons of vegetable oil, while fish sauce, soy sauce and oyster sauce create the perfect umami punch.
Palm sugar adds that hint of sweetness that balances the heat, and I finish things up with a generous cup of Thai basil leaves. Served over some steamed rice, you’ll taste a hint of the creamy Thai Basil Chicken vibe all wrapped in a robust, spicy flavor.
Its simplicity turns every bite into a mini adventure and I swear you’ll keep coming back for more.
Why I Like this Recipe
1. I really love that this recipe is so simple to follow – even on a busy night, i can easily prep all the ingredients and have it done in no time.
2. I get such a kick from the mix of flavors; the spicy Thai bird chilies, garlic, and basil really make the dish come alive and give me that authentic thai vibe i love.
3. I appreciate how versatile it is; it tastes way better than the expensive takeout i usually get and it’s super easy to adjust the spices to my liking.
4. Lastly, i love that it’s a healthier option that still packs a lot of flavor, making it a go-to dish for me when i want something tasty but not too heavy.
Ingredients
- High-quality protein that fuels muscles and gives ya succulent flavor to your dish.
- Spicy and vibrant, these chilies add fiery heat and a vitamin C boost.
- Aromatic garlic enriches the flavor and offers natural antimicrobial benefits.
- Fresh basil leaves bring a unique herby essence that compliments spicy sauces.
- Bold, salty fish sauce introduces umami depth , enriching the overall savory taste.
- Palm sugar contributes a subtle sweet note balancing out the flavors beautifully.
- Thinly sliced onions add crisp texture and a sweet, mellow flavor when cooked.
- Soy and oyster sauces add rich, savory layers that elevate each bite.
- Vegetable oil ensures even cooking and helps meld flavors for a cohesive dish.
Ingredient Quantities
- 1 lb ground chicken (preferably boneless thighs)
- 6 cloves garlic, minced
- 4-5 Thai bird chilies, finely chopped (adjust to your spice level)
- 1 small onion, thinly sliced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon palm sugar (or brown sugar)
- 1 cup Thai basil leaves
- 2 tablespoons vegetable oil
- Steamed rice, for serving
How to Make this
1. First, prep all your ingredients – mince the garlic, finely chop the Thai bird chilies, slice the small onion thinly, and have your ground chicken and sauces ready.
2. Heat the 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
3. Add the garlic, chilies, and onions into the hot oil and stir-fry for about 1-2 minutes until they get soft and nice.
4. Throw the ground chicken in the pan and break it apart as it cooks, stir it until the meat is starting to brown.
5. Now add the fish sauce, soy sauce, oyster sauce, and sprinkle in the palm sugar. Keep stirring so all the flavors mix together really well.
6. Let the chicken simmer in the sauce for another 3-4 minutes, making sure it’s cooked through and the sauce thickens a bit.
7. Once the chicken is fully cooked, toss in the Thai basil leaves and stir-fry for another minute until the basil just wilts.
8. Taste the dish and if you want a bit more kick, feel free to adjust the sauces to suit your taste.
9. Remove the pan from heat when everything is well combined and the basil is nicely wilted.
10. Serve your Spicy Thai Basil Chicken hot over a bowl of steamed rice and enjoy!
Equipment Needed
1. A sharp knife to mince garlic, finely chop chilies, and slice the onion
2. A cutting board for prepping ingredients
3. Measuring spoons to properly measure the sauces and palm sugar
4. A bowl to gather and mix your ground chicken with the seasonings if needed
5. A large skillet or wok for stir-frying the garlic, chilies, onions and eventually the chicken
6. A wooden spatula or stirrer to keep things moving in the pan
7. A stove to heat up the skillet or wok
8. A pot or rice steamer for cooking your steamed rice
These items should cover everything you need to make the dish.
FAQ
Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe Substitutions and Variations
- Instead of ground chicken, you can use ground turkey or even finely chopped chicken breast if that’s all you have
- If you cant get fish sauce, try mixing some soy sauce with a squeeze of lime juice to get a similar tangy flavor
- Don’t have Thai bird chilies? Jalapeno or serrano peppers work pretty well and you can adjust the heat to your taste
- If oyster sauce is missing from your pantry, mushroom sauce can be a good swap to bring that umami flavor
- For Thai basil leaves, holy basil or even mint can be used when you cant find the real deal
Pro Tips
1. Make sure your pan is really hot before you toss in the garlic, chilies, and onions. If you let them sit too long on a cool pan they might turn mushy instead of crispy and full of flavor.
2. Always add the Thai basil at the end of cooking so it keeps its fresh taste and color. Overcooking it kind of ruins that vibrant aroma you want in the dish.
3. If you’re not a fan of too much heat, you can either use fewer bird chilies or take out some of the seeds. It really helps you control how spicy it gets without messing up the overall flavor.
4. To really mix up the flavors, let the sauces simmer for a few minutes after adding them to the chicken. That will help the fish sauce, soy sauce, and oyster sauce combine into a richer, deeper taste.
Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
I love presenting my version of Spicy Thai Basil Chicken that melds tender ground chicken with aromatic garlic and fiery Thai bird chilies. The dish comes alive with crisp onions, a dash of fish sauce and palm sugar, and is finished with fragrant Thai basil leaves for a flavor burst that truly impresses.
4
servings
250
kcal
Equipment: 1. A sharp knife to mince garlic, finely chop chilies, and slice the onion
2. A cutting board for prepping ingredients
3. Measuring spoons to properly measure the sauces and palm sugar
4. A bowl to gather and mix your ground chicken with the seasonings if needed
5. A large skillet or wok for stir-frying the garlic, chilies, onions and eventually the chicken
6. A wooden spatula or stirrer to keep things moving in the pan
7. A stove to heat up the skillet or wok
8. A pot or rice steamer for cooking your steamed rice
These items should cover everything you need to make the dish.
Ingredients
-
1 lb ground chicken (preferably boneless thighs)
-
6 cloves garlic, minced
-
4-5 Thai bird chilies, finely chopped (adjust to your spice level)
-
1 small onion, thinly sliced
-
2 tablespoons fish sauce
-
1 tablespoon soy sauce
-
1 tablespoon oyster sauce
-
1 teaspoon palm sugar (or brown sugar)
-
1 cup Thai basil leaves
-
2 tablespoons vegetable oil
-
Steamed rice, for serving
Directions
- First, prep all your ingredients – mince the garlic, finely chop the Thai bird chilies, slice the small onion thinly, and have your ground chicken and sauces ready.
- Heat the 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the garlic, chilies, and onions into the hot oil and stir-fry for about 1-2 minutes until they get soft and nice.
- Throw the ground chicken in the pan and break it apart as it cooks, stir it until the meat is starting to brown.
- Now add the fish sauce, soy sauce, oyster sauce, and sprinkle in the palm sugar. Keep stirring so all the flavors mix together really well.
- Let the chicken simmer in the sauce for another 3-4 minutes, making sure it's cooked through and the sauce thickens a bit.
- Once the chicken is fully cooked, toss in the Thai basil leaves and stir-fry for another minute until the basil just wilts.
- Taste the dish and if you want a bit more kick, feel free to adjust the sauces to suit your taste.
- Remove the pan from heat when everything is well combined and the basil is nicely wilted.
- Serve your Spicy Thai Basil Chicken hot over a bowl of steamed rice and enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 4
- Calories: 250kcal
- Fat: 15g
- Saturated Fat: 4g
- Trans Fat: 0g
- Polyunsaturated: 3.5g
- Monounsaturated: 7.5g
- Cholesterol: 70mg
- Sodium: 600mg
- Potassium: 250mg
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 2g
- Protein: 20g
- Vitamin A: 300IU
- Vitamin C: 5mg
- Calcium: 20mg
- Iron: 1mg
