Are you looking for a quick and healthy dinner? Then this Thai Basil chicken recipe will surely hit the spot. It’s loaded with veggies, chicken, and encompasses all the delicate flavors that we all love in Thai food.
The best part, this incredibly delicious and flavorful recipe comes together in about 30 minutes and is way better than takeout!
And today’s dish – Thai Basil chicken perfectly fits the bill. It’s quick, easy, and a perfect dish to cook when you’re short on time.
About the recipe!
Thai Basil chicken gets its name from the basil that is used in the recipe- Holy Thai Basil (Krapow).
As compared to sweet Thai basil (Horapa), Holy Thai basil has small narrow leaves, purple stems, and purple flowers.
These leaves have a strong flavor, are slightly spicy, and have a licorice-like flavor. Holy Thai basil leaves will release their full flavor and scent when cooked.
Therefore, it’s often added to stir-fries and meat-based recipes. The addition of Holy Thai basil leaves takes the dish to a whole new level.
This is my version of Thai Basil chicken which, by the way, is quite different from the authentic Thai Basil chicken recipe that you eat in Thai restaurants.
Thai Basil Chicken, also called Pad Krapow Gai or Gai Pad Krapow is a popular Thai street food made with stir-fried veggies, spicy sauces, chicken, and Thai basil.
What does Pad Krapow Gai stand for?
In Thai, Pad translates to stir-fired, Krapow is the holy Thai basil, and Gai means chicken. So basically, it means – Stir-fried basil chicken.
There are many variations of Pad Krapow, depending on the type of protein used in the recipe.
What are the other variations of Pad Krapow Gai?
If Pad Krapow is cooked with –
- Pork – its called Pad Krapow Mu
- Prawns – its Pad Krapow Kung
- Mushrooms – its Pad Krapow Het.
Ingredients Required to make Thai Basil Chicken Recipe
All the detailed measurements are listed at the bottom of the page in a printable recipe card. This section outlines the role of each ingredient in this Thai basil chicken.
» Sesame Oil – it adds a nice nutty flavor to Thai basil chicken recipe. But you can use olive oil if that’s what you have on hand.
» Chicken – I chose sliced chicken breast for Thai basil chicken. But you can use ground chicken or bite-sized chicken pieces too. Ground chicken will cook up quickly.
» Bell pepper – I have used thinly sliced red bell pepper. But you can add any color of peppers that you like.
» Green beans- sliced. Not a fan of green beans, use sliced mushrooms instead.
» Onions – you can use white or yellow onions too.
» Garlic – use fresh garlic for more flavor. Fresh garlic can be swapped with jarred garlic paste.
» Thai Chilies – you can use fresh green chilies too. But if you are not a fan of spicy chicken, feel free to omit it.
» Holy Thai Basil leaves – this is where all the flavor comes from.
» Vegetarian Oyster sauce – an essential ingredient in Thai food. I have used the mushroom-flavored vegetarian oyster sauce.
» Tamari – If not gluten-allergic, you can use low sodium soy sauce instead.
» Vegan Fish sauce – it’s a great sauce made up of dried shiitake mushrooms and soy sauce. Again a key ingredient in Thai cuisine.
» Brown sugar – balances the salt in this recipe. Furthermore, the addition of brown sugar perfectly balances out the sweet and spicy flavors.
How to make Thai Basil Chicken
1. Thoroughly clean and rinse the raw chicken. Set it aside.
2. Combine vegetarian oyster sauce, tamari, vegan fish sauce, and brown sugar in a mixing bowl. Whisk to combine. Set aside.
Saute the chicken-
3. Heat oil in a skillet. Add the chicken.
4. Cook for 3-4 minutes until it starts to brown and no longer pink. Use a spoon to move around the chicken so that it’s evenly cooked.
5. Once done, remove from heat and set aside.
Next up, Sauté the veggies-
6. Heat sesame oil in the same skillet.
7. Add green beans to the skillet and cook for 4-5 minutes, stirring them occasionally.
8. Once the green beans are fork-tender, add bell peppers, and garlic to the skillet.
9. Mix to combine.
10. Stir in onions.
11. Cook for additional 3-4 minutes until the onions begin to soften.
Assemble Thai Basil chicken
12. Return the chicken to the skillet. Move the chicken and veggies to the side of the skillet.
13. Stir in the sauce mixture. Mix everything together. Drain the excess liquid.
14. Cook for another 2 minutes until the sauce starts to thicken.
15. Remove the skillet from heat. Add chopped green onions and Thai Basil leaves.
16. Give it a toss. Transfer Thai basil chicken to a bowl and serve hot.
Or you can serve this Thai Basil chicken the authentic way – over a bed of hot rice, fried egg – garnished with some fresh basil leaves and green onions.
What other vegetables can you use for Thai Basil chicken recipe?
Feel free to swap the veggies in this recipe with whatever you have in your fridge. You can try so many different variations for Thai basil chicken recipe.
Some great options are –
- Shredded carrots
- Broccoli florets
- Snap peas
Is this Thai Basil chicken recipe extremely spicy?
This recipe made as-is is relatively mild. But you can always scale the recipe up or down on the spice level to suit your tastes buds.
How to store leftovers?
Thai basil chicken will store well in the refrigerator for 3-4 days in an airtight container. When ready to serve again, reheat in the microwave until just heated through.
Do give this recipe a try, and I promise you Thai basil chicken will be a guaranteed hit with your family because of the simplicity and all the fresh and bold flavors it has to offer.
Let me know in the comments when you make it. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
Craving for more authentic Asian recipes? Try these-
Thai Basil Chicken Recipe
THAI BASIL CHICKEN
- Thoroughly clean and rinse the raw chicken. Set it aside.
- Combine vegetarian oyster sauce, tamari, vegan fish sauce, and brown sugar in a mixing bowl. Whisk to combine. Set aside.
- Heat oil in a skillet. Add the chicken.
- Cook for 3-4 minutes until it starts to brown and no longer pink. Use a spoon to move around the chicken so that it’s evenly cooked.
- Once done, remove the chicken from heat and set aside.
- Heat sesame oil in the same skillet. Add green beans to the skillet and cook for 4-5 minutes, stirring them occasionally.
- Once the green beans are fork-tender, add bell peppers, and garlic to the skillet. Mix to combine.
- Stir in onions. Cook for additional 3-4 minutes until the onions begin to soften.
- Return the chicken to the skillet. Move the chicken and veggies to the side of the skillet.
- Stir in the sauce mixture. Mix everything together. Drain the excess liquid. Cook for another 2 minutes until the sauce starts to thicken.
- Remove the skillet from heat. Add chopped green onions and Thai Basil leaves.
- Give it a toss. Transfer Thai basil chicken to a bowl and serve hot.