Jump to RecipePrep: 10 | Cook: 10 | Servings: 4

Thai Basil Chicken Stir-Fry: A Burst of Flavor in Every Bite

The sizzle of garlic hitting a hot pan, the fragrant aroma of Thai basil, and the rich umami of a perfectly balanced sauce—this Thai Basil Chicken Stir-Fry (Pad Krapow Gai) is a dish that excites all the senses. Quick to prepare and bursting with bold flavors, it’s a staple of Thai street food that can bring a taste of Bangkok right into your kitchen.

Whether you’re looking for a weeknight meal that’s easy yet satisfying or a dish that packs a punch in every bite, this stir-fry delivers. Served over jasmine rice with a crispy fried egg on top, it’s the kind of comfort food you’ll crave again and again.

“Cooking is an art, but all you need is a little inspiration and great ingredients.”

Why You’ll Love This Recipe

Bold, authentic Thai flavors – The combination of fish sauce, oyster sauce, and fresh Thai basil creates a deeply savory and aromatic dish.
Fast and easy – Ready in just 20 minutes, making it perfect for busy weeknights.
Customizable spice level – Adjust the chili heat to your preference for the perfect balance of spice.
One-pan convenience – Minimal cleanup while still delivering restaurant-quality results.

“Great cooking is about transforming simple ingredients into something magical.” – Chef Alice Waters

Ingredients: The Perfect Blend for Thai Basil Chicken

For the Stir-Fry

1 lb (450g) ground chicken
2 tbsp vegetable oil
4 cloves garlic, minced
2–3 Thai chilies, finely chopped (adjust to taste)
1 small onion, thinly sliced
1 red bell pepper, sliced
1 cup Thai basil leaves (holy basil preferred)

For the Sauce

2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp dark soy sauce (for color)
1 tsp sugar

For Serving

Steamed jasmine rice
2 eggs (for optional fried eggs)

Equipment Needed

Large wok or skillet
Spatula or wooden spoon
Small mixing bowl (for sauce)
Knife and cutting board

Step-by-Step Guide to Perfect Thai Basil Chicken Stir-Fry

Prepare the Sauce

In a small bowl, mix the oyster sauce, fish sauce, soy sauce, dark soy sauce, and sugar. Stir well to combine.

Tip:

For extra depth of flavor, let the sauce sit for a few minutes before using—it helps the ingredients meld together.

Cook the Aromatics

Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and chopped Thai chilies, stirring quickly to release their aroma. Cook for about 30 seconds, being careful not to burn the garlic.

Tip:

If you prefer milder heat, remove the chili seeds or use fewer chilies.

Brown the Chicken

Add the ground chicken to the pan, breaking it up with a spatula. Cook for about 4–5 minutes until fully browned and slightly crispy.

Tip:

For a more authentic texture, try using chopped chicken thighs instead of ground chicken.

Add Vegetables and Sauce

Toss in the sliced onion and red bell pepper. Stir-fry for another 2 minutes until slightly softened. Pour in the prepared sauce and mix well to coat everything evenly. Let it cook for 1–2 minutes until the sauce slightly thickens.

Tip:

If you like extra sauce, double the sauce recipe for a richer, more flavorful dish.

Stir in the Basil

Turn off the heat and immediately add the Thai basil leaves, stirring until they wilt from the residual heat.

Tip:

Use Thai holy basil for a peppery, authentic taste, but if unavailable, regular Thai basil or sweet basil works as a substitute.

Serve with Rice and Fried Egg

Scoop the stir-fry over a bed of jasmine rice. For an extra indulgence, top with a crispy fried egg, yolk slightly runny.

Tip:

To get a crispy-edged fried egg, use a generous amount of oil and fry over medium-high heat.

“The secret ingredient is always love.”

Time Needed

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Pro Tips for the Best Thai Basil Chicken

Use high heat – A hot pan ensures quick cooking and helps develop that signature wok flavor.
Don’t overcook the basil – Thai basil wilts quickly, so add it at the last moment for the best flavor.
Balance the flavors – Taste your sauce before adding it to the pan and adjust with extra fish sauce for saltiness or sugar for sweetness.
For a healthier option – Use ground turkey or lean chicken and reduce the oil.
Add extra umami – A splash of chicken broth can enhance the depth of flavor.
Make it vegetarian – Swap the chicken for tofu or mushrooms and use soy sauce instead of fish sauce.

Creative Variations: Customize Your Thai Basil Chicken

Spicy Thai Basil Beef

Swap chicken for thinly sliced beef and marinate it with a little soy sauce before cooking.

Tip:

Cook the beef quickly over high heat to keep it tender.

Thai Basil Shrimp

Use peeled shrimp instead of chicken for a seafood twist.

Tip:

Shrimp cooks fast, so stir-fry for just 2–3 minutes to avoid overcooking.

Low-Carb Version

Serve over cauliflower rice or lettuce wraps instead of jasmine rice.

Tip:

Use coconut aminos instead of soy sauce for a lower-carb, gluten-free option.

Extra Veggie Stir-Fry

Add mushrooms, zucchini, or green beans for more texture and nutrition.

Tip:

Slice vegetables thinly so they cook quickly without over-softening.

Thai Basil Chicken with Noodles

Toss the stir-fry with cooked rice noodles for a delicious noodle dish.

Tip:

Add a splash of water if the sauce needs to coat the noodles better.

“Great food is not just about flavor—it’s about creating an experience.”

Serving Suggestions: The Perfect Pairings

Complete your meal with these delicious sides and beverages:

Steamed Jasmine Rice – The classic way to soak up all the flavorful sauce.
Fried Egg – A crispy, golden egg with a runny yolk adds richness to every bite.
Cucumber Salad – A refreshing, tangy contrast to balance the bold flavors.
Thai Iced Tea – A sweet, creamy drink that pairs beautifully with the spice.
Mango Sticky Rice – End your meal with a sweet and creamy Thai dessert.

Storage and Reheating

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in a sealed container for up to 2 months.

Reheating Tips

Stovetop: Reheat in a pan over medium heat with a splash of water or broth to revive the sauce.
Microwave: Heat in short bursts, stirring in between to prevent drying out.
Frozen: Thaw in the refrigerator overnight before reheating.

Tip:

Avoid reheating Thai basil too much, as it can lose its flavor—stir in fresh basil at the end for a fresh taste.

Common Mistakes to Avoid

Using the Wrong Basil

Thai holy basil has a distinct peppery flavor, unlike sweet basil.

Tip:

If you can’t find Thai basil, regular basil works, but the flavor will be milder.

Overcooking the Garlic

Burned garlic turns bitter and can overpower the dish.

Tip:

Stir constantly and add garlic to hot oil for only about 30 seconds.

Overloading the Pan

Too much chicken at once steams instead of browning.

Tip:

Cook in batches if needed to keep the pan hot and ensure proper caramelization.

Skipping the High Heat

This dish needs high heat to develop deep flavors.

Tip:

Use the highest heat your stove allows and work quickly.

Using Too Much Sauce

Too much liquid can make the dish soggy instead of flavorful.

Tip:

Stick to the recommended sauce amounts and adjust as needed.

FAQs

Can I use another type of meat?

Yes! This recipe works well with ground turkey, beef, or pork.

Tip:

For sliced meats, cut them thinly against the grain for tenderness.

Is there a vegetarian version?

Absolutely! Replace chicken with firm tofu, mushrooms, or plant-based crumbles.

Tip:

Use soy sauce instead of fish sauce for a vegetarian-friendly option.

How spicy is this dish?

It depends on the chilies used. Thai bird’s eye chilies are quite spicy, but you can reduce or replace them with milder chilies.

Tip:

Remove chili seeds for a milder heat level.

Can I make this ahead of time?

Yes! Prepare the sauce and chop ingredients in advance for a quick stir-fry.

Tip:

Cook fresh basil at the last minute for the best flavor.

What’s the best rice to serve with this?

Steamed jasmine rice is the traditional choice because of its fragrant aroma and fluffy texture.

Tip:

If you prefer a healthier option, brown rice or quinoa works too.

The Irresistible Charm of Thai Basil Chicken Stir-Fry

This Thai Basil Chicken Stir-Fry is proof that a simple dish can deliver incredible flavors. Whether you’re recreating a Thai street food experience or just looking for a quick and satisfying dinner, this recipe is sure to become a favorite. With its bold aromatics, savory sauce, and the fresh pop of basil, it’s a dish that keeps you coming back for more.

So grab your wok, turn up the heat, and enjoy a taste of Thailand from the comfort of your home!

Thai Basil Chicken Stir-Fry (Pad Krapow Gai)

This Thai Basil Chicken Stir-Fry is a bold, 20-minute dish with savory chicken, fragrant basil, and a spicy-sweet sauce. Serve with jasmine rice and a crispy fried egg for a true Thai street food experience!

Servings 4 Servings

Prep Time 10

Cook Time 10

Total Time 20

Equipment

Large wok or skillet
Spatula or wooden spoon
Small mixing bowl
Knife and cutting board

Ingredients

For the Stir-Fry

1 lb 450g ground chicken
2 tbsp vegetable oil
4 cloves garlic minced
2 –3 Thai chilies finely chopped (adjust to taste)
1 small onion thinly sliced
1 red bell pepper sliced
1 cup Thai basil leaves holy basil preferred

For the Sauce

2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp dark soy sauce for color
1 tsp sugar

For Serving

Steamed jasmine rice
2 eggs for optional fried eggs