Quick Thai Basil Chicken (Pad Gai Krapow)

Ingredients You’ll Need

For the Stir-Fry:

• ½ cup diced brown onion or chopped shallots
• 8 oz ground chicken (breasts or thighs)
• 5 garlic cloves, minced
• ½ cup Thai basil (or regular basil if needed)
• 1 medium red chili, chopped
• 1 medium mild green pepper, chopped
• Avocado oil (for cooking)

For the Sauce:

• 1 tablespoon light soy sauce (gluten-free if needed)
• 1 tablespoon dark soy sauce (low sodium, optional)
• 1 tablespoon maple syrup or 2 teaspoons honey
• 1 teaspoon garlic chili sauce or sriracha
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce

For Serving:

• 1 cup uncooked jasmine rice
• 2–3 stalks green onions, chopped (for garnish)
• Extra basil leaves
• Sesame seeds (optional)
• Prawn crackers (optional, for crunch)
• 2 fried eggs (optional, but highly recommended!)

Step-by-Step Instructions

1. Prepare the Ingredients

Mince the garlic, chop the chilies, and dice the onions or shallots. Having everything prepped ahead makes the cooking process smooth and quick.

2. Cook the Stir-Fry Base

Heat avocado oil in a wok or skillet over medium-high heat. Add onions and sauté until softened. Stir in garlic and green chili, cooking for 30 seconds until fragrant.

3. Add the Chicken

Add ground chicken and cook until browned, breaking it up with a spoon. Keep the heat high to avoid steaming and ensure the meat stays juicy.

4. Make the Sauce

In a small bowl, whisk together light soy sauce, dark soy sauce, maple syrup (or honey), garlic chili sauce, oyster sauce, and fish sauce.

5. Combine Everything

Pour the sauce over the chicken. Stir well, then add chopped red chili and Thai basil. Cook until the basil wilts and everything is coated in the rich sauce.

6. Serve & Garnish

Spoon the basil chicken over steamed rice. Top with a fried egg, extra basil, sesame seeds, or prawn crackers for an authentic street food experience.

Recipe Tips & Variations

• Adjust the Spice: Use fewer chilies or remove the seeds if you want a milder dish.
• Vegetarian Version: Replace chicken with tofu, tempeh, or mushrooms. Use vegetarian oyster sauce and a fish sauce substitute.
• Protein Swap: Ground turkey, pork, or beef also work well with this sauce.
• Extra Veggies: Add bell peppers, snap peas, or broccoli for more nutrition.
• Meal Prep Friendly: Store leftovers in an airtight container for up to 3 days. Reheat with a splash of chicken broth to keep it moist.

Serving Suggestions

• Fun Twist: Use as a filling for lettuce cups or bao buns.
• Classic: Over jasmine rice with a fried egg (the Thai way!).
• Low-Carb: Serve over cauliflower rice or in lettuce wraps.
• Family Style: Pair with other Thai dishes like Tom Yum soup or spring rolls.