Few dishes offer a burst of bold flavors quite like Thai Basil Chicken (Easy Gai Pad Krapow)! With its aromatic basil, fiery chilies, and irresistible umami, it’s a lightning-fast stir-fry that delivers takeout magic at home in just minutes. If you adore a balance of savory, spicy, and just a hint of sweetness, this is the Thai favorite you need to master.
Why You’ll Love This Recipe
- Lightning Fast Dinner: Thai Basil Chicken (Easy Gai Pad Krapow) comes together in just ten minutes—faster than waiting for takeout!
- Maximum Flavor, Minimum Fuss: With just a handful of ingredients, you’ll achieve spicy-sweet, garlicky depth that tastes restaurant-quality.
- Versatile and Customizable: Adapt the spice level, swap proteins, or make it gluten-free—this recipe fits any craving or diet.
- A True Taste of Thailand at Home: The fragrant basil, chilies, and umami-rich sauces capture authentic Thai vibes in every bite.
Ingredients You’ll Need
You’ll be amazed by how each simple ingredient in Thai Basil Chicken (Easy Gai Pad Krapow) works its magic, layering aroma, heat, and savoriness with minimal effort. Every component is essential, so don’t skip the key ones—they give this dish its iconic flavor and beautiful finish!
- Oil (3 to 4 tablespoons): Helps everything fry up golden and fragrant—use a neutral oil like canola or vegetable.
- Thai bird chilies or Holland chilies (3, thinly sliced): Bring authentic, customizable heat; remove the seeds for less spice, or add more if you love it fiery!
- Shallots (3, thinly sliced): Lend sweetness and a gentle oniony aroma that perfectly balances the heat.
- Garlic (5 cloves, sliced): Essential for a deep, punchy flavor—slice rather than mince to avoid burning.
- Ground chicken (1 pound): Traditionally used for a juicy, tender texture that absorbs all the delicious sauce.
- Sugar or honey (2 teaspoons): Offers that touch of sweetness which softens the edge of spice and salt.
- Soy sauce (2 tablespoons): Delivers classic umami and saltiness—regular or low-sodium both work.
- Fish sauce (1 tablespoon): The secret to deep Thai flavor; don’t skip it, but you can use extra soy if needed.
- Chicken broth or water (1/3 cup): Deglazes the pan and helps all those sticky bits become more sauce.
- Holy or Thai basil leaves (one bunch): The star ingredient, lending peppery, anise-like fragrance unique to this dish—regular basil is tasty but not quite the same.
Variations
One of the best things about Thai Basil Chicken (Easy Gai Pad Krapow) is how easily you can tweak it to fit your mood, pantry, and dietary needs. Don’t be afraid to experiment—there’s room for every cook to put their spin on this beloved classic!
- Swap the Protein: Use ground turkey, pork, beef, or even minced tofu for a vegetarian twist—just keep the sauce and method the same.
- Vegetable Boost: Add sliced bell peppers, green beans, or baby corn just after the chicken for extra color and crunch.
- Make It Gluten-Free: Substitute gluten-free soy sauce (tamari) and double-check your fish sauce.
- Soy-Free Version: Skip soy sauce and sub in coconut aminos—delicious and allergy-friendly.
- Double the Basil: If you love herbaceous flavors, stir in even more basil for a super-fragrant finish!
How to Make Thai Basil Chicken (Easy Gai Pad Krapow)
Step 1: Fry the Aromatics
Begin by heating the oil in a wok or large skillet over high heat. Toss in your sliced chilies, shallots, and garlic. Let them sizzle for just 1–2 minutes until the kitchen smells amazing and everything looks golden at the edges—this is where the signature flavor starts building!
Step 2: Brown the Chicken
Add the ground chicken to your aromatic base, breaking it up with a spatula into small bits as it cooks. Stir-fry briskly for 2 minutes or until the chicken is almost cooked through and picking up flavor from the pan’s golden bits.
Step 3: Season and Sauce
Now sprinkle in the sugar (or honey), soy sauce, and that must-have fish sauce. Fry everything together for another minute so the flavors penetrate. Then, splash in the chicken broth or water to deglaze—this loosens up those tasty caramelized bits, creating the perfect glossy sauce.
Step 4: Add the Basil and Finish
Turn off the heat and quickly fold in a big handful of holy or Thai basil. Stir-fry until the leaves wilt and release their signature aroma. Serve your Thai Basil Chicken (Easy Gai Pad Krapow) immediately, preferably over hot jasmine rice.
Pro Tips for Making Thai Basil Chicken (Easy Gai Pad Krapow)
- Super Hot Wok: Crank the heat so everything fries (not steams) for that signature Thai “wok hei” aroma and texture.
- Prepped and Ready: Have every ingredient measured and sliced before you start—this cook moves fast, so you don’t want to pause once the oil’s hot.
- Fresh Holy Basil: Track down real Thai or holy basil if possible; its spicy, peppery fragrance is truly what makes this Gai Pad Krapow irresistible.
- Sauce Consistency: Don’t overdo the broth—add just enough to loosen the pan and help the sauce cling to the chicken.
How to Serve Thai Basil Chicken (Easy Gai Pad Krapow)
Garnishes
For that finishing touch, I love to top Thai Basil Chicken (Easy Gai Pad Krapow) with a sprinkle of extra basil leaves and freshly sliced red chilies. If you want to take it over the top, add a crispy fried egg on top—runny yolk and all! A squeeze of lime also brightens everything up.
Side Dishes
This dish shines with fluffy jasmine rice, which soaks up all the spicy, savory juices. For balance, pair it with Thai cucumber salad, stir-fried greens, or fresh sliced veggies. A cooling iced tea or coconut water on the side makes the meal complete!
Creative Ways to Present
Try serving Thai Basil Chicken (Easy Gai Pad Krapow) in lettuce cups for a fun, hand-held twist—ideal for parties! You can also stuff it into a classic banh mi sandwich for a Thai-Vietnamese mashup, or present it as bite-sized canapés for a clever appetizer spread.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the stir-fry cool, then store it in an airtight container in the fridge. It’ll stay fresh and flavorful for up to 3 days—the basil continues to infuse the chicken, so it’s even tastier the next day.
Freezing
Thai Basil Chicken (Easy Gai Pad Krapow) can be frozen for up to 2 months! Let it cool completely before transferring to a freezer-safe container or zip bag. Thaw overnight in the fridge before reheating for a speedy meal anytime.
Reheating
For fresh-tasting leftovers, reheat gently in a hot skillet until warmed through—add a splash of water or broth if needed to loosen the sauce. The microwave works too, but stir halfway through for even heating and to keep the basil from overcooking.
FAQs
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Can I use regular basil if I can’t find Thai basil?
Yes, you absolutely can! While Thai or holy basil brings distinct peppery, anise-like notes, regular sweet basil works in a pinch. The dish will still be delicious—just a bit milder in aroma and flavor.
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How spicy is this Thai Basil Chicken (Easy Gai Pad Krapow)?
Traditional Gai Pad Krapow is fiery, but you’re in charge of the heat! Use fewer chilies or deseed them for a milder dish, or boost the quantity for a real tongue-tingling kick.
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Can I make this recipe vegetarian or vegan?
Yes! Swap ground chicken for crumbled tofu or plant-based meat, use soy sauce (or tamari) in place of fish sauce, and you’ll have a scrumptious vegetarian or even vegan Thai Basil dish.
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Why is my chicken mixture watery?
This can happen if your pan isn’t hot enough or you use too much broth. Make sure to cook over high heat so liquid evaporates quickly, leaving you with a saucy, not soupy, stir-fry.
Final Thoughts
If you’re after a quick, vibrant dinner that brings true Thai street food flavor to your table, Thai Basil Chicken (Easy Gai Pad Krapow) is truly unbeatable. I can’t wait for you to try it—don’t be surprised if it becomes a new staple in your weeknight rotation. Enjoy every spicy, basil-packed bite!
Print
Thai Basil Chicken Recipe
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Thai
Description
A quick and easy Thai Basil Chicken recipe, also known as Gai Pad Krapow, that’s bursting with flavor. This dish combines ground chicken with aromatic spices and Thai basil leaves to create a delicious stir-fry that can be served over rice.
Ingredients
- 3 to 4 tablespoons oil
- 3 Thai bird chilies or holland chilies (de-seeded if desired and thinly sliced)
- 3 shallots (thinly sliced)
- 5 cloves garlic (sliced)
- 1 pound ground chicken
- 2 teaspoons sugar (or honey)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1/3 cup low sodium chicken broth (or water)
- 1 bunch holy or Thai basil leaves
For the Thai Basil Chicken:
Instructions
- Prepare the Thai Basil Chicken: In a wok over high heat, add the oil, chilies, shallots, and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.
- Cook the Chicken: Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. The liquid should cook off quickly due to the high heat.
- Finish and Serve: Add the basil and stir-fry until wilted. Serve the Thai Basil Chicken over rice.
Nutrition
- Serving Size: 1 serving
- Calories: 294 kcal
- Sugar: 4g
- Sodium: 933mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 98mg
