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Thai Basil Chicken, or Gai Pad Krapow is perfect over Jasmine rice – it’s savory, a little spicy, and aromatic from the basil! The best part is how quick and easy it is to make (20 minutes tops!) – whip up the sauce, cook the chicken, and then stir-fry everything in a hot wok or pan!
Watch the Thai Basil Chicken Recipe Video!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- sauce ingredients include oyster sauce, light soy sauce, fish sauce, dark soy sauce, and sugar – just like in my Thai Basil Fried Rice recipe!
- chicken thigh – I prefer chicken thighs for this recipe, as it becomes super flavorful with the sauce. I also think chicken thigh meat holds up better in high heat cooking. However, you can use chicken breast if you prefer. Whichever part of the chicken you use, cut into ½ inch pieces.
- thai chili peppers – Thai chili peppers are also known as bird’s eye chili peppers. They come in red or green varieties – both work well! I call for 2 Thai chili peppers in this recipe which gives a medium (5 out of 10) spice level. To reduce the spice level, you could de-seed the chilis or reduce the amount of minced chili pepper. Adjust to your preference!
- neutral oil – my go to is avocado oil but you can also use canola, vegetable, or grapeseed oil.
- basil leaves – Thai basil can sometimes be hard to find. If you can’t find Thai basil, you can use regular basil. If you have extra Thai Basil, try my Drunken Noodles or Three Cup Chicken!
- fried egg – I like to top this and other Thai dishes with a fried egg (sunny side up). This is completely optional!
How to Make Thai Basil Chicken (Gai Pad Krapow)
Make the Sauce and Cook the Chicken – In a small bowl, add the oyster sauce, light soy sauce, fish sauce, dark soy sauce, and sugar. Mix to combine and set aside.
In a large wok over medium heat, add the neutral oil. Add the chili peppers and garlic, then stir fry for 30 seconds. Turn the heat to high, add the chicken thigh and stir fry for 4-5 minutes until the chicken is cooked through.
Add the Sauce and Combine with Thai Basil – Add the sauce to the wok and mix together to combine. Cook for 1 minute then add the basil leaves and continue to stir fry until the basil is wilted.
Serve with white rice and a fried egg if desired and enjoy!
PRO TIPS
CJ’s Expert Tips
- Thai chili peppers are also known as bird’s eye chili peppers. They come in red or green varieties – both work well!
- I noticed that Thai chili peppers come in packets of large quantities and spoil quickly. One tip I have is to freeze any extra in a freezer safe bag and pull out the amount I need when cooking. You’re still able to mince the peppers while frozen and they’ll be defrosted by the time I’m ready to cook (or will defrost quickly once in a hot pan or wok).
- I used 2 Thai chili peppers and the dish was a medium in special level (5 out of 10). If you are sensitive to spice but still want the flavors, you can de-seed the chilis or reduce to 1 Thai chili pepper. Adjust to your preference!
- Thai basil can sometimes be hard to find. If you can’t find Thai basil, you can use regular basil.
- I like to top off any Thai dishes with a fried sunny side up egg. This is an optional garnish.
- Store any leftover Thai Basil Chicken in an airtight container in the refrigerator for up to 3-4 days. This is a great dish for meal prepping, as the chicken and sauce will taste even better the next day. Reheat in the microwave until warmed through completely. If you find that the sauce is too thick, you can add a splash of water to loosen it up.
If you tried this Thai Basil Chicken Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Thai Basil Chicken (VIDEO)
Equipment
Ingredients
Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
Chicken & Aromatics
- 1 pound chicken thigh, cut into ½ inch pieces
- 2 thai chili peppers, minced
- 5 cloves garlic, minced
- 2 tablespoons neutral oil
- 2 cups basil leaves, loosely packed (see note)
For serving:
- Steamed White Rice
- Fried egg
Instructions
- In a small bowl, add the oyster sauce, light soy sauce, fish sauce, dark soy sauce, and sugar. Mix to combine and set aside.
- In a large wok over medium heat, add the neutral oil. Add the chili peppers and garlic, then stir fry for 30 seconds. Turn the heat to high, add the chicken thigh and stir fry for 4-5 minutes until the chicken is cooked through.
- Add the sauce to the wok and mix together to combine. Cook for 1 minute then add the basil leaves and continue to stir fry until the basil is wilted.
- Serve with white rice and a fried egg if desired and enjoy!
Notes
- Thai chili peppers are also known as bird’s eye chili peppers. They come in red or green varieties – both work well!
- I noticed that Thai chili peppers come in packets of large quantities and spoil quickly. One tip I have is to freeze any extra in a freezer safe bag and pull out the amount I need when cooking. You’re still able to mince the peppers while frozen and they’ll be defrosted by the time I’m ready to cook (or will defrost quickly once in a hot pan or wok).
- I used 2 Thai chili peppers and the dish was a medium in special level (5 out of 10). If you are sensitive to spice but still want the flavors, you can de-seed the chilis or reduce to 1 Thai chili pepper. Adjust to your preference!
- Thai basil can sometimes be hard to find. If you can’t find Thai basil, you can use regular basil.
- I like to top off any Thai dishes with a fried sunny side up egg. This is an optional garnish.
- Store any leftover Thai Basil Chicken in an airtight container in the refrigerator for up to 3-4 days. This is a great dish for meal prepping, as the chicken and sauce will taste even better the next day. Reheat in the microwave until warmed through completely. If you find that the sauce is too thick, you can add a splash of water to loosen it up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
