Fragrant, spicy, and loaded with flavor, Thai Basil Chicken also known as Pad Krapow Gai is a beloved street food classic in Thailand that you can easily make at home in under 30 minutes.

It’s made with ground chicken stir-fried in a garlicky, savory sauce with chilies and Thai basil. Served over hot jasmine rice and optionally topped with a crispy fried egg, it’s the kind of dish that satisfies every craving.

This one-pan recipe is perfect for busy weeknights and anyone who loves bold, aromatic flavors without a complicated ingredient list.

Why This Recipe Works

Fast and easy: Ready in about 25 minutes with minimal prep.
Authentic flavor: The combo of fish sauce, soy sauce, garlic, and Thai basil captures real Thai street food vibes.
One-pan convenience: All the cooking happens in a single skillet or wok.
Customizable heat: Use Thai chilies for spicy or substitute with milder peppers.
High-protein meal: Lean ground chicken keeps it healthy and satisfying.

Ingredients

1 lb (450g) ground chicken (or finely chopped chicken breast/thigh)
4 cloves garlic, minced
2–3 Thai bird’s eye chilies, finely chopped (adjust to taste)
2 tablespoons vegetable oil
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
½ small onion, thinly sliced (optional)
1 cup Thai holy basil or Thai sweet basil leaves (do not substitute with Italian basil)
Jasmine rice, for serving
Optional: fried egg, for topping

How to Make Thai Basil Chicken

Step 1: Prep Your Ingredients

Before you start cooking, have all ingredients ready. Thai stir-fries come together fast, so this helps keep things smooth.

Step 2: Heat the Oil

In a large wok or skillet, heat vegetable oil over medium-high heat.

Step 3: Cook Garlic and Chilies

Add garlic and chopped chilies to the hot oil. Stir quickly for 30 seconds until fragrant, but don’t let the garlic brown.

Step 4: Add Chicken

Add the ground chicken and stir-fry for 4–5 minutes, breaking it apart with a spatula. Cook until it’s no longer pink and starts to brown slightly.

Step 5: Add Sauces and Onion

Pour in the oyster sauce, soy sauce, fish sauce, and sugar. Add onion if using. Stir everything together and let it cook for another 1–2 minutes until sauce thickens slightly.

Step 6: Stir in Basil

Turn off the heat. Add the fresh Thai basil and stir just until wilted—this keeps the flavor bright and fragrant.

Step 7: Serve

Spoon over jasmine rice and top with a crispy fried egg if desired. Serve immediately while hot and aromatic.

Tips for Best Flavor

Use Thai holy basil if you can find it. Its peppery, slightly spicy flavor makes the dish shine. Thai sweet basil is a good second choice.
Don’t overcook the garlic: It should be just golden, not brown or burnt.
Stir constantly when adding sauces to avoid burning the sugar or proteins.
Turn off the heat before adding basil so it stays fresh and aromatic.
Top with a fried egg for the traditional Thai street-style touch.

Mistakes to Avoid

Using regular basil: Italian basil lacks the pungent flavor of Thai basil.
Overcrowding the pan: Use a large skillet or wok so everything cooks quickly and evenly.
Skipping the fish sauce: It adds essential umami depth. If needed, use extra soy sauce but flavor will differ.
Overcooking the chicken: Stir-frying should be fast and hot to keep meat juicy.
Adding basil too early: It wilts quickly and loses flavor if cooked too long.

What to Serve With Thai Basil Chicken

Steamed jasmine rice (a must!)
Fried egg (kai dao) on top crispy edges with a runny yolk is perfection
Cucumber slices or Thai pickled vegetables for a cooling contrast
Thai iced tea or lime soda for a refreshing drink
Optional: Chili vinegar on the side for extra zing

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze the cooked chicken mixture (without rice or egg) for up to 2 months.
Reheat: Warm in a pan or microwave. If dry, add a splash of water or extra sauce.

Note: Thai basil can darken after cooling, but flavor remains.

Make It Your Way

Spice level: Adjust chilies to taste or use red chili flakes for more control.
Protein options: Try ground turkey, pork, or firm tofu for variety.
Low-carb: Serve in lettuce cups or with cauliflower rice.
Vegetables: Add bell peppers, green beans, or baby corn for extra crunch.
Sauce boost: Add a bit of dark soy sauce for deeper color and sweetness.

Estimated Nutrition (Per Serving, without egg)

Calories: 290
Protein: 27g
Fat: 17g
Carbohydrates: 5g
Sugar: 2g
Sodium: 900mg
Fiber: 0g

Based on ¼ of recipe, without rice or egg. Actual values vary with portion size and ingredients used.

FAQs

Can I use Italian basil if I can’t find Thai basil?

You can, but the flavor won’t be the same. If possible, look for Thai sweet basil or holy basil at Asian markets or grow your own.

Is this dish always spicy?

Traditionally yes, but you can reduce or skip the chilies to make it mild. Thai food is all about balance, so adjust to your taste.

What type of rice works best?

Jasmine rice is the most authentic pairing, with its soft, slightly sticky texture and floral aroma.

Can I make it vegetarian?

Yes! Use firm tofu or plant-based ground meat. Swap fish sauce with soy sauce or a vegan fish sauce alternative.

Thai Basil Chicken is one of the most flavorful and satisfying stir-fries you can make at home. It delivers everything you want heat, umami, sweetness, and that irresistible basil aroma all in one pan. Whether you’re recreating your favorite takeout dish or exploring Thai cuisine, this recipe is a keeper.