A fiery and flavorful Thai stir-fry of savory ground chicken tossed with garlic, chilies, and fragrant basil in a sweet-salty sauce—best served over jasmine rice with a crispy fried egg.

Why You’ll Love This Recipe

• Packed with umami from garlic, soy, and fish sauce

• Fresh basil adds aromatic brightness

• Ready in about 15 minutes—ideal for quick dinners

• Heat level is customizable to your taste

• Uses pantry staples—you may already have everything

• Perfect with a runny egg on top (optional)

• Naturally gluten‑free when using tamari instead of soy

• Great as stir-fry bowls, wraps, or lettuce cups

• Balanced texture—moist chicken with juicy sauce

• Excellent for meal prep and leftovers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the stir‑fry:

• 1 lb ground chicken (thigh or breast)

• 4–8 Thai bird’s eye chilies, chopped (adjust to spice preference)

• 4 garlic cloves, minced

• 1–2 shallots, thinly sliced (optional)

• 1–2 cups fresh Thai basil leaves

• 1–2 tablespoons cooking oil (vegetable, peanut, or canola)

For the sauce:

• 1 tablespoon oyster sauce (or mushroom oyster sauce for vegetarian)

• 1 tablespoon soy sauce or tamari

• 1 teaspoon fish sauce

• 1 teaspoon light brown sugar

• Optional: 1 teaspoon chili paste or chili garlic sauce

For serving:

• Steamed jasmine rice or cooked rice of your choice

• Optional: 1 fried egg per serving

• Garnishes: cucumber slices, lime wedges, extra basil

Directions

1. Heat the cooking oil in a skillet or wok over medium-high heat. Add garlic, chilies, and shallots (if using); stir-fry until fragrant.

2. Increase heat to high and add ground chicken. Break it up as it cooks until no longer pink.

3. Stir together sauce ingredients and pour over the chicken. Stir vigorously to coat and cook for another minute so flavors meld.

4. Remove from heat and immediately stir in basil leaves until wilted.

5. Serve hot over steamed rice, topped with a fried egg if desired. Garnish with extra basil, cucumber, or lime wedges.

Servings And Timing

• Servings: 3–4 servings

• Prep Time: 10 minutes

• Cook Time: 5–7 minutes

• Total Time: ~15 minutes

Variations

• Use sweet basil or holy basil depending on availability

• Add vegetables like green beans, bell pepper, or mushrooms

• Omit chilies for mild version or double for extra heat

• Swap fish sauce with soy or tamari for vegetarian version

• Serve in lettuce cups, tacos, or over cauliflower rice

• Mix in a scrambled egg during cooking for extra richness

• Top with crushed peanuts or cashews for crunch

• Squeeze lime juice before serving for brightness

• Drizzle with chili oil or Sriracha for extra kick

Storage/Reheating

• Store cooled leftovers in an airtight container in the refrigerator for up to 3 days

• Reheat gently in a skillet over medium heat until warmed through

• Add a splash of water or sauce to refresh if mixture seems dry

• Fresh basil can be added again at serving to restore fragrance

• Dish can be frozen (without basil) for up to 1 month—thaw overnight before reheating

FAQs

Can I use ground turkey or tofu instead of chicken?

Yes—ground turkey cooks similarly; crumble firm tofu and adjust sauce seasoning as needed.

What basil should I use if Thai basil isn’t available?

Sweet basil works well—flavor differs slightly, but freshness remains key.

How spicy is this dish?

It can be very spicy using multiple bird’s eye chilies. Reduce quantity or omit seeds for milder heat.

Can I make this gluten-free?

Yes—use tamari instead of soy sauce and ensure oyster sauce (or substitute) is gluten-free.

Do I need to add sugar?

The sugar balances savory and salty flavors. Omit or reduce if preferred.

Why add basil off the heat?

Adding basil after cooking preserves its fragrant aroma and bright color.

Can I meal-prep this dish?

Absolutely—cook and store separately from rice. Reheat chicken and add fresh basil on serving.

What should I serve with this dish?

Serve alongside steamed rice (preferably jasmine), cucumber slices, lime wedges, or stir‑fried greens.

Why serve with a fried egg?

The runny yolk enriches the flavors and adds creamy richness—very common in Thai street-style servings.

How do I avoid soggy chicken over time?

Store with sauce to maintain moisture, and stir in fresh basil before serving to restore freshness.

Conclusion

Thai Basil Chicken (Pad Krapow Gai) is a bold, savory stir-fry packed with garlic, chilies, and fresh basil. Ready in minutes and easily customizable, it’s a weeknight winner that serves beautifully over rice or inside wraps. The contrast of fragrant basil, spicy sauce, and juicy chicken makes this dish an unforgettable crowd-pleaser.

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