Thai Basil Chicken (VIDEO)
Thai Basil Chicken, or Gai Pad Krapow is one of my favorite 20 minute stir fries that is an authentic Thai staple for any weeknight dinner!
Servings: 4
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
Calories: 270kcal | Carbohydrates: 4g | Protein: 20g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 939mg | Potassium: 315mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 740IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg