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Few dishes can rival the bold, savory-spicy punch of Thai Basil Chicken (Gai Pad Krapow)—especially when it comes together in just 10 minutes.
This dish captures the essence of Thai street food: fast, fragrant, and fiery. With aromatic garlic, chili, shallots, and the unmistakable licorice-clove flavor of Thai basil, every bite is a burst of authentic flavor.
One of the most appealing aspects of this recipe is its simplicity—there are no complex techniques, and the ingredients are easy to source.
It’s a perfect weeknight dinner solution for anyone looking for maximum impact with minimal effort.
The use of ground chicken makes it both quick to cook and easier to digest, while the dish remains lean and high in protein at 22g per serving.
That’s a great macro for those following high-protein or low-carb meal plans.
Despite the rich taste, the nutrition stays balanced. With only 294 kcal per serving, it’s satisfying without being heavy.
The healthy fats from the cooking oil and low saturated fat make it heart-smart, while ingredients like chilies and garlic offer anti-inflammatory and immune-boosting properties.
Served with a side of jasmine rice or cauliflower rice, it adapts easily to suit your dietary goals.
Whether you’re new to Thai cooking or a seasoned fan, this dish is a must-add to your rotation.
It’s a clean, flavorful, and satisfying meal that delivers takeout-style results—without leaving your kitchen.
Recommended Tools for Perfect Results
Carbon Steel Wok
A wok is essential for stir-frying over high heat, creating that signature smoky “wok hei” flavor. This hand-hammered carbon steel wok heats quickly and evenly, allowing for fast cooking and perfect searing of aromatics and protein. It’s a versatile kitchen staple for everything from Thai stir-fries to fried rice.
Santoku Knife
Precision is key when slicing chilies, shallots, and garlic. A sharp, well-balanced Santoku knife makes prep work faster and safer. This knife offers razor-sharp edges and an ergonomic grip, making it ideal for chopping herbs, veggies, and meats with minimal effort.
Garlic Press
While this recipe uses sliced garlic, a garlic press is excellent for speeding up prep or intensifying flavor in marinades and sauces. This model is sturdy, easy to clean, and presses cloves into a fine mince that melts into any dish.
Heat-Resistant Spatula
A heat-resistant spatula is perfect for stir-frying without scratching your wok. This flexible silicone option withstands high temperatures and makes flipping, folding, and scraping easy—ideal for fast-paced cooking like Gai Pad Krapow.
Rice Cooker
To round out your Thai basil chicken meal, a reliable rice cooker is a game-changer. This Zojirushi model consistently cooks fluffy rice and keeps it warm, so your side is always ready when your stir-fry is. It’s also perfect for meal prepping and saves stove space.
Thai Basil Chicken
Equipment
- 1 Wok or Large Skillet (for high-heat stir-frying)
- 1 Sharp Chef’s Knife (for slicing ingredients)
- 1 Cutting Board (for prepping vegetables and herbs)
- 1 Wooden or Silicone Spatula (for stirring and mixing)
- Measuring Spoons and Cups
Ingredients
- 3 to 4 tablespoons cooking oil vegetable or peanut oil preferred
- 3 Thai bird’s eye chilies or Holland chilies thinly sliced (remove seeds to reduce heat)
- 3 medium shallots thinly sliced
- 5 garlic cloves thinly sliced
- 1 pound ground chicken
- 2 teaspoons sugar or honey as a natural sweetener
- 2 tablespoons soy sauce low sodium recommended
- 1 tablespoon fish sauce
- ⅓ cup low-sodium chicken broth or water
- 1 bunch fresh holy basil or Thai basil leaves
Instructions
- Heat the Oil and Aromatics: Place a wok or large skillet over high heat and add the oil. Once hot, toss in the sliced chilies, shallots, and garlic. Stir-fry these aromatics for 1 to 2 minutes until fragrant and just beginning to soften.
- Cook the Ground Chicken: Add the ground chicken to the wok. Break it up with your spatula as it cooks. Continue to stir-fry for about 2 minutes until the chicken is fully cooked and no longer pink.
- Season the Stir-fry: Sprinkle in the sugar, then pour the soy sauce and fish sauce over the chicken. Stir well to evenly coat all the pieces.
- Deglaze the Pan: Pour in the chicken broth or water to loosen any browned bits stuck to the wok. Because the pan is very hot, this liquid will evaporate quickly, intensifying the flavors. Stir for about 1 minute.
- Add the Basil: Finally, add the fresh basil leaves. Stir-fry briefly just until the leaves wilt and release their fragrant aroma—about 30 seconds to 1 minute.
- Serve Immediately: Transfer the basil chicken to plates and serve it steaming hot over freshly cooked rice.
Notes
- Adjust Spice Level: Remove chili seeds for milder heat or add more chilies if you prefer it spicier.
- Basil Substitute: If you can’t find Thai basil, holy basil or even sweet basil can be used, but note the flavor will differ slightly.
- Protein Variations: Ground turkey or pork can be substituted for chicken if preferred.
- Serving Suggestion: Traditionally served over jasmine rice, but cauliflower rice or brown rice are great lower-carb alternatives.
- Make Ahead: Prep the aromatics in advance and store in the fridge for quick assembly during the week.
Chef’s Secrets
The key to achieving the authentic bold flavors of Thai Basil Chicken lies in balancing heat, sweetness, and umami while cooking quickly over high heat.
Using a wok or large skillet that can get very hot helps you stir-fry the aromatics and chicken swiftly, preserving their vibrant flavors and textures.
Don’t rush the initial step of frying the garlic, shallots, and chilies just until fragrant—this infuses the oil and the whole dish with a rich, layered aroma.
To control the spice, removing chili seeds is a simple way to tone down heat without sacrificing flavor.
The quick deglazing with chicken broth is another subtle trick: it scrapes up flavorful browned bits from the pan, intensifying the taste and adding depth without extra effort.
Finally, adding the fresh Thai basil at the very end ensures it wilts just enough to release its signature fragrance without losing its bright color or freshness.
Serving Suggestions
Thai Basil Chicken is traditionally served piping hot over a bed of fluffy jasmine rice, which soaks up the savory sauce beautifully.
For a lighter or lower-carb twist, try serving it with cauliflower rice or nutty brown rice for extra fiber and texture.
Pairing this dish with simple, crunchy sides like sliced cucumber or a fresh papaya salad can provide a refreshing contrast to the savory heat.
To complete a well-rounded meal, consider adding a side of steamed or stir-fried vegetables such as bok choy, snap peas, or bell peppers.
A chilled Thai iced tea or a crisp light lager also complements the bold flavors perfectly.
Storage Tips
If you have leftovers, allow the Thai Basil Chicken to cool to room temperature before storing it in an airtight container.
It will keep well in the refrigerator for up to 3 days. When reheating, use a skillet over medium heat rather than a microwave to help preserve the texture and aroma—add a splash of water or broth to loosen the sauce if it seems dry.
Avoid storing the dish with fresh basil leaves mixed in, as they tend to turn dark and lose flavor when refrigerated; instead, add fresh basil when reheating if possible.
For longer storage, you can freeze the cooked chicken without basil for up to 2 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
1. Can I substitute the ground chicken with another protein?
Absolutely! Ground turkey or pork are excellent alternatives and will work just as well in this recipe.
Adjust cooking times slightly if your protein is fattier or leaner to ensure it’s fully cooked and juicy.
2. What can I use if I can’t find Thai basil?
If Thai basil is unavailable, holy basil is the next best option, offering a similar peppery aroma.
Sweet basil can also be used, though it has a milder and less spicy flavor, so the dish will taste slightly different but still delicious.
3. How do I control the spice level?
You can easily adjust the heat by removing the seeds from the chilies before cooking or reducing the number of chilies used.
For a milder version, omit the chilies entirely or replace them with a small amount of sweet bell pepper.
4. Is this recipe gluten-free?
To make this dish gluten-free, use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
Ensure the fish sauce brand you use does not contain any gluten additives.
5. Can I prepare parts of this recipe ahead of time?
Yes! You can slice the garlic, shallots, and chilies in advance and store them in the refrigerator for up to 2 days.
This prep makes the actual cooking faster and easier, especially on busy weeknights.
This recipe is inspired by Thewoksoflife and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.