Description
This quick and flavorful 20 Minute Thai Basil Chicken recipe, known as Pad Gai Krapow, combines ground chicken with aromatic garlic, chilies, and fresh Thai basil. Stir-fried with a savory blend of soy sauces, fish sauce, and a hint of sweetness, it’s a perfect weeknight meal served over steamed rice and topped with a fried egg and prawn crackers for crunch.
Ingredients
Scale
Protein and Vegetables
- 8 oz ground chicken
- ½ cup brown onion or shallot, diced or roughly chopped
- 5 garlic cloves, finely chopped or pressed
- 1 medium red chili, roughly chopped
- 1 medium mild hot green pepper, chopped
- 2–3 stalks green onion, sliced for garnish
- ½ cup Thai basil or regular basil (preferably Thai basil)
- More basil leaves for garnish
Sauces and Oils
- Avocado oil for cooking
- 1 tablespoon light soy sauce (gluten-free if needed)
- 1 tablespoon dark soy sauce (low sodium and gluten-free if possible)
- 1 tablespoon maple syrup or 2 teaspoons liquid honey
- 1 teaspoon garlic chili sauce or sriracha (or other hot sauce)
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
Sides and Garnishes
- 1 cup uncooked rice
- 2 fried eggs
- Prawn crackers
- Sesame seeds for garnish
Instructions
- Prepare Ingredients: Finely chop the garlic cloves using a knife or garlic press. Roughly chop the red and green chilies. Dice or roughly chop the brown onion or shallots.
- Sauté Aromatics: Heat a suitable amount of avocado oil in a nonstick pan or wok over medium-high heat. Add the diced onions or shallots and sauté for a few minutes until softened and fragrant. Then, add the chopped garlic and green chili to the pan, ensuring enough oil to carry the aromas.
- Cook the Chicken: After about 30 seconds of sautéing the aromatics, add the ground chicken to the pan. Cook thoroughly until the chicken is no longer pink inside, keeping it juicy but avoiding overcooking.
- Add Sauces and Basil: Stir in the light soy sauce, dark soy sauce, maple syrup (or honey), garlic chili sauce, oyster sauce, and fish sauce. Add the chopped red chili and basil leaves to the mixture.
- Finish and Adjust: Stir everything together until the basil wilts and releases its aroma, maintaining its vibrant green color. If the dish seems too dry, add a splash of water to create more sauce.
- Serve: Plate the cooked Thai basil chicken over steamed rice. Top with a fried egg and serve alongside prawn crackers for texture and creaminess. Garnish with sliced green onions, extra basil leaves, and a sprinkle of sesame seeds for added flavor and visual appeal.
Notes
- Use Thai basil for the most authentic flavor, but regular basil can be used as a substitute.
- Adjust the chili types and amounts according to your preferred spice level.
- For a gluten-free version, make sure to use gluten-free soy sauces and oyster sauce.
- Cooking the chicken just until no longer pink keeps it juicy and tender.
- Add a splash of water if the stir-fry becomes too dry during the final step.
- Serve immediately for best taste and texture.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai basil chicken, Pad Gai Krapow, ground chicken recipe, quick Thai dinner, stir-fry basil chicken, Thai stir fry
