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side close up shot of Thai basil chicken served in a white platter.
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Thai Basil Chicken Recipe

Thai Basil Chicken, known in Thailand as Pad Krapow Gai, is flavourful, satisfyingly spicy, and lightning-fast to prepare.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Servings: 2 adults
Calories: 541kcal
Author: Hina Gujral

Equipment

Ingredients

  • 500 gram minced chicken
  • 2 tablespoon sesame oil
  • 1 tablespoon minced garlic (divided)
  • ½ tablespoon minced ginger
  • 1 small red onion, finely chopped
  • 2 Thai red eye bird's chilli, sliced
  • 2 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon light brown sugar
  • salt to tastes
  • 1 packed Thai basil leaves
  • 1 sprig green onion or scallion, finely chopped (optional)

Instructions

  • In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar. Set aside.
  • Heat oil in a wok till it starts smoking. Add the half of the garlic, ginger, onion and fresh chilli. Stir-fry rapidly for about 20-30 seconds until very fragrant. Be careful not to burn it!
  • Add the minced chicken to the wok. Break it up with your spatula and stir-fry vigorously. Cook until the chicken turns pale white, releases juices, and is mostly cooked through. This should take 5 to 6 minutes.
  • Pour the prepared sauce mixture, green onion, and remianing garlic over the cooked chicken.
  • Continue to stir-fry on high heat, tossing everything together. The sauce will thicken slightly and coat the chicken. Cook for another 1-2 minutes until the sauce is well incorporated and slightly reduced. If you want it extra saucy, at this stage, add the stock plus cornstarch slurry.
  • Add the generous handful of basil leaves. Toss them quickly through the hot chicken until they just wilt. The residual heat will cook them perfectly without overcooking.
  • Serve Thai Basil Chicken with jasmine rice.

Notes

  • Taste and Adjust: Thai cooking is all about balance. Taste your finished dish and adjust with a pinch more sugar, a splash more fish sauce, or a dash more lime juice (optional, but lovely!) if needed.
  • Don't Skimp on the Basil: The dish is named after it! Use a good amount for maximum flavor.
  • Wok Hei (Breath of the Wok): This smoky flavour comes from cooking at very high temperatures. Use your highest heat setting and don't overcrowd the pan. If your pan cools down, the chicken will steam instead of stir-fry.
  • Prep Everything First: Stir-fries move fast, so have all your ingredients measured, chopped, and ready to go before you even turn on the heat.
  • Extra Saucy: If you want it slightly more saucy, combine ½ Cup of chicken stock with 1 teaspoon of cornstarch, make a slurry, and add it to the chicken towards the end. Allow it to simmer for 2 - 3 minutes to thicken. 
  • Season Cautiously: All the sauces have enough saltiness in them. Hence, add extra salt to the dish cautiously. 

Nutrition

Calories: 541kcal | Carbohydrates: 12g | Protein: 47g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 215mg | Sodium: 1886mg | Potassium: 1479mg | Fiber: 1g | Sugar: 5g | Vitamin A: 64IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 3mg