Name: 20 Minute Thai Basil Chicken (Pad Gai Krapow) Recipe
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Cuisine: Thai
Ingredients: 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; 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; 1 cup uncooked rice; 2 fried eggs; Prawn crackers; Sesame seeds for garnish

Ingredients

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

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

1 cup uncooked rice

2 fried eggs

Prawn crackers

Sesame seeds for garnish

Instructions

Step 1: Finely chop the garlic cloves using a knife or garlic press, roughly chop the red and green chilies, and dice or roughly chop the brown onion or shallots.

Step 2: 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.

Step 3: Add the chopped garlic and green chili to the pan, stirring to release their aroma. Ensure there is enough oil to carry the flavors.

Step 4: After about 30 seconds, add the ground chicken. Cook thoroughly until it is no longer pink inside, keeping it juicy but avoiding overcooking.

Step 5: Stir in the light soy sauce, dark soy sauce, maple syrup (or honey), garlic chili sauce, oyster sauce, and fish sauce. Then add the chopped red chili and basil leaves.

Step 6: 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.

Step 7: Serve the Thai basil chicken over steamed rice. Top each plate with a fried egg and serve alongside prawn crackers. Garnish with sliced green onions, extra basil leaves, and a sprinkle of sesame seeds.

Tips & Variations

For a vegetarian version, substitute ground chicken with firm tofu or plant-based mince.

Adjust the heat by using milder or hotter chilies according to your preference.

Use regular basil if Thai basil is unavailable, but the authentic flavor comes from the Thai variety.

Swap avocado oil for another neutral oil like vegetable or canola oil if needed.

Add a splash of lime juice before serving for a fresh tangy twist.

Storage

Store leftover Thai basil chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat, adding a splash of water or oil if needed to keep it moist. Avoid microwaving for long periods to maintain texture and flavor. The fried egg is best cooked fresh when serving.

FAQs

Can I use chicken breast instead of ground chicken?

Yes, you can finely chop or mince chicken breast as a substitute. Ground chicken works best for even cooking and texture, but small diced breast meat will also work if cooked thoroughly.

Is this dish very spicy?

The heat level depends on the type and amount of chilies you use. You can reduce the spice by removing seeds or using milder peppers, or increase it by adding more chili or hot sauce to suit your taste.