This easy Thai basil chicken recipe is bold, savory, and ready in under 30 minutes. It’s everything you love about your favorite Thai food, made right at home!
This post may contain affiliate links. Read disclosure policy.
Simple Thai Basil Chicken
Thai basil chicken, also known as Pad Krapow Gai, is a quick, bold, and flavor-packed stir fry made with ground chicken, fresh basil, and a phenomenal savory sauce with a spicy kick that comes together in less than 30 minutes!
Much like Thai chicken lettuce wraps or my chicken pad Thai, this Thai chicken basil recipe is a fuss-free way to enjoy an Asian-inspired meal any night of the week. Serve it over steamed rice on the stove, and dinner is done!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Ground chicken: This lean meat doesn’t produce much of its own fat, so you’ll need olive oil in the pan for cooking.
- Serrano pepper and red bell pepper: A great balance of spicy and sweet. If you like yours extra spicy, add a couple of extra serrano peppers. If you’re looking for a substitute, bird’s eye chili peppers or Holland red chili peppers are authentic.
- Aromatics: Shallots and garlic cloves add plenty of flavor.
- Fresh basil leaves. I use Italian basil (slightly sweet and milder), but if you can find spicier Thai holy basil leaves (local Asian grocery stores) or anise-like Thai basil, feel free to use them instead. It will lend a different, even more authentic flavor.
- Broth and sauces: Low-sodium chicken broth, low-sodium soy sauce, rice vinegar, Hoisin sauce, chili garlic sauce.
- You’ll also need: Sugar, water, cornstarch, and cooked rice for serving. Don’t skip the cornstarch; it’s what thickens the sauce that coats the chicken.
How to Make Thai Basil Chicken
Whisk together the chicken broth, sauces, sugar, water, and cornstarch in a small bowl and set aside.
Heat olive oil in a wok or large skillet over medium-high heat, then add the serrano chili, red bell pepper, shallots, and garlic and sauté for 2–3 minutes. Add the ground chicken and cook through, breaking it into small pieces as it cooks.
Pour in the sauce and stir continuously for about 2 minutes until it thickens and coats everything evenly. Add the fresh basil and stir-fry until wilted. Serve over coconut rice or your favorite steamed white rice and enjoy!
Recipe Tips for Pad Krapow
- Make sure your pan is hot. This ensures your Thai chicken gets a nice sear, for that slightly smoky quality, rather than just steamed.
- Reserve some basil. Some will cook in the dish, remember to reserve some for garnish as well!
- Make the sauce ahead. Stir fry moves quickly so prep it ahead on the day of or the night before. That way, it’s ready to pour in when you need it.
- Break up the chicken. Try and crumble it as small as you can so it soaks up the sauce as much as it can. Bigger chunks won’t absorb as much flavor.
- Adjust the spice. If you want to make this Asian basil chicken recipe extra spicy, add a couple of extra serrano chilis. If you like it mild, keep it at one.
More Asian inspired meals include chicken stir fry, potsticker soup and Instant Pot butter chicken.
More Asian Inspired Recipes
Easy Thai Basil Chicken (Pad Krapow Gai)
Video
Ingredients
- 2 Tablespoons olive oil
- 1 serrano pepper , seeds removed and thinly sliced
- ½ red bell pepper , thinly sliced
- 3 shallots , thinly sliced
- 5 garlic cloves , diced
- 1 pound ground chicken
- ⅓ cup reduced sodium chicken broth
- 2 Tablespoons low sodium soy sauce
- 2 teaspoons rice vinegar
- 1 Tablespoons Hoisin sauce
- 1 Tablespoon chili garlic sauce
- 2 teaspoons granulated sugar
- 2 Tablespoons water
- 2 teaspoons cornstarch
- ⅔ cup fresh basil leaves
For serving: Cooked rice, basil for garnish
Instructions
- Make sauce. In a small bowl whisk together the 1/3 cup chicken broth, 2 Tablespoons soy sauce, 2 Tablespoons rice vinegar, 1 Tablespoon Hoisin sauce, 1 Tablespoon chili garlic sauce, 2 teaspoons granulated sugar, 2 Tablespoons water, and 2 teaspoons cornstarch. Set aside while cooking the vegetables and chicken.
- Cook chicken. Heat olive oil in a wok or large skillet over medium-high heat. Once hot, add the thinly sliced serrano chili, red bell pepper, shallots, and garlic. Sauté for 2-3 minutes. Add the ground chicken and sauté until cooked through, breaking it into small pieces while cooking.
- Pour in sauce. Pour in the sauce mixture and allow it to thicken and coat while continuously stirring, for about 2 minutes.
- Add basil. Add fresh basil and stir-fry until wilted. Serve over cooked rice.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
